The BEST Crab Cakes

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