- 4
- 25 mins
Ingredients
- 1/4 cup mayonnaise
- 1 egg
- 2 teaspoons minced fresh parsley
- 1/2 teaspoon Old Bay seasoning
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Grey Poupon Dijon mustard
- 1/3 cup plain breadcrumbs (such as Progresso)
- 1 pound lump crab meat
- 1/2 cup panko breadcrumbs
- 1/2 cup vegetable oil
- 1/4 cup butter
- Mustard Dipping Sauce
- 1/4 cup cup mayonnaise
- 2 teaspoons Grey Poupon mustard
- 2 teaspoons milk
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon A-1 Steak Sauce
- pinch salt
Preparation
Step 1
1. Mix mayonnaise, egg, parsley, Old Bay seasoning, Worcestershire sauce, and Dijon mustard together in a large bowl until smooth. Stir in breadcrumbs. Carefully fold in crabmeat with a spatula being careful not to break up the chunks of crabmeat.
2. Pour the 1/2 cup of panko breadcrumbs on a large plate. Form four crab cakes with your hands. Make them into patties that are about 3 1/2 to 4 inches in diameter and about 1 inch thick. Press the patties down on the plate of panko to coat each side of each patty with a layer of crumbs. Arrange the crab cakes on a plate and chill for about 20 minutes. This will help the crab cakes hold together when they are cooked.
3. Make dipping sauce by combining ingredients in a small bowl. Cover and chill until needed.
4. When crab cakes have rested, heat up 1/2 vegetable oil and 1/4 cup butter in a large skillet over medium/low heat. Preheat oven to 375 degrees.
5. When oil is hot, saute the crab cakes for 2 to 3 minutes perside or until golden brown. Slid crab cakes onto a baking sheet and bake for 8 to 10 minutes in the oven. Serve with mustard dipping sauce on the side.