Every so often our local grocery store has crab meat on sale. When they do, I pick up a can and make these. They are delicate and I found one of the secrets is to chill the mixture prior to coating them and frying.
The BEST Crab Cakes
2 tablespoons freshly chopped parsley
1/2 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1 large egg, beaten
1 tablespoon mayonnaise
1 teaspoon fresh lemon juice
1 pound crabmeat, flaked
1/4 cup fresh breadcrumbs, more if needed.
salt and pepper to taste
Panko crumbs for dredging.
Butter and oil for frying.
Mix together the first 5 ingredients. Add the crab meat and crumbs. Season with salt and pepper and combine well but gently, so you don't break up the crab meat. Chill for at least 1 hour.
Divide the mixture into 5-6 portions, flatten gently into thick patties. Coat each patty lightly with panko. Heat butter and a little oil, enough to generously cover the bottom in a large frying pan over medium-high heat. Add the crab patties, in batches if necessary, and fry until golden brown on both sides, about 4 minutes per side. Remove from pan and drain on paper towels . Serve immediately
