Ingredients
- 1 1/3 cups panko (Japanese breadcrumbs), divided
- 1 tablespoon minced fresh flat-leaf parsley
- 2 tablespoons finely chopped green onions
- 2 tablespoons mayonnaise
- 1 teaspoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Old Bay seasoning
- 1/2 teaspoon Worcestershire sauce
- 1/8 teaspoon kosher salt
- 1/8 teaspoon ground red pepper
- 1 large egg, lightly beaten
- 8 ounces (1/2 pound) lump crabmeat, shell pieces removed
- 1 tablespoon extra virgin olive oil
- 1 lemon, quartered
- Combine 1/3 cup panko and next 10 ingredients (through egg) in a large bowl, stirring well. Add crab; stir gently just until combined. Cover and refrigerate 1 hour.
- Place remaining 1 cup panko in a shallow dish. Add the extra virgin olive oil to the crumbs and stir well so that all the crumbs are coated. Using wet hands, shape crab mixture into 6 equal balls. Gently flatten balls to form 6 (3-inch) patties and coat in the panko on both sides.
- Place the crab cakes onto an oiled baking sheet and bake in a pre-heated 475 degree oven for 15-18 minutes until golden brown. Serve with lemon wedges.
