Crab Cakes - Panko Encrusted Crab Cakes
1 pound JUMBO Lump Crab Meat or Dungeness Crab Meat
3 tbsp mayonnaise
¼ cup green onion, minced
2 eggs, lightly beaten
1/2 tbsp Worcestershire sauce
1/2 tbsp Dijon mustard
1/2 tbsp Old Bay Seasoning
1/2 cup Panko Bread Crumbs
1/4 tsp black pepper
1/4 cup fresh chopped flat parsley
1 tbsp fresh chopped dill
2 tablespoons unsalted butter
¼ cup vegetable oil
In a large bowl, combine the mayonnaise, eggs, Worcestershire sauce, dry mustard, pepper and old bay seasoning. Mix ingredients until smooth. Next, add to bowl: dill, parsley, and onions. Mix again thoroughly. Fold in the crabmeat and 1/4 cup of the bread crumbs. Mix all ingredients together and shape the mixture into 16 cakes about 1-inch thick. Coat the crab cakes with the remaining bread crumbs and transfer to a baking sheet lined with waxed paper.
In a large skillet, melt 1 tablespoon of the butter in 2 tablespoons of the oil. When the foam subsides, add half the crab cakes and cook over moderate heat until golden and crisp, 2 to 3 minutes per side. Drain the crab cakes on paper towels, then keep warm in a low oven. Repeat with the remaining 1 tablespoon of butter and 2 tablespoons of oil and cook the remaining crab cakes. Serve with lemon wedges and Optional Aioli.
1 cup mayonnaise
1 tablespoon extra-virgin olive oil
2 teaspoons chopped fresh oregano
1 garlic clove, pressed
1 teaspoon fresh lemon juice
1/2 teaspoon finely grated lemon peel
Blend Very well in Processor or Blender drizzling olive oil to emulsify.