Course: Appetizer, Main Dish
Cuisine: New England, Seafood
- 2/3 cup bread crumbs divided
- 1 tbsp fresh parsley minced
- 2 tbsp green onion finely chopped
- 2 tbsp canola
- 2 tbsp mayo
- 1 tsp lemon juice
- 1 tsp dijon mustard
- 1/2 tsp old bay seasoning
- 1/2 tsp worcestershire sauce
- 1/8 tsp salt
- 1/8 tsp ground red pepper
- 1 Egg lightly beaten
- 8 ounces lump crabmeat we carry it in store, pre-picked!
- 1 tbsp 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. Place remaining 1/3 cup panko in a shallow dish. Using wet hands, shape crab mixture into equal balls. Coat balls in panko. Gently flatten balls to form 4 (4-inch) patties.
Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add patties; cook 3 minutes on each side or until golden. Serve with lemon wedges.
