Easy Crab Cakes

Ingredients

• 1 cup panko breadcrumbs
• 1 pound lump crab meat
• 1 large egg (lightly beaten)
• 1/4 cup mayonnaise
• 2 teaspoons lemon juice (ideally fresh)
• 1 teaspoon hot sauce (such as Tobasco original)
• 2 green onions (finely chopped)
• 1 tablespoon olive oil (or a high heat oil like avocado or canola oil)
• 1 tablespoon butter
• kosher salt (for finishing, optional)
• lemon wedges (for serving)
• chopped fresh parsley (or chives, for garnish, optional)
• 1 recipe Remoulade Sauce (for serving, optional)

Instructions

1. 1

   Set up your breading station: Line a platter or baking sheet with parchment paper and spread panko breadcrumbs onto a medium plate.

2. 2

   Place crab in a medium bowl. In a separate small bowl, whisk together next 5 ingredients (egg through green onions). Gently fold egg mixture into crab meat until fully combined.

3. 3

   Scoop out 1/3 to 1/2-cup of the crab mixture and shape into a 1/2-inch thick crab cake. Gently coat the crab cake in panko breadcrumbs and place on prepared platter or baking sheet. Repeat with remaining mixture.

4. 4

   Heat olive oil and butter in a heavy, large skillet (ideally cast iron) over medium heat until sizzling. Add crab cakes and cook 4-5 minutes, gently press down on the tops with a spatula to flatten them slightly. Gently flip and cook 4-5 minutes more, until golden brown; if they crumble a little on the flip, gently press them back together with your spatula.

5. 5

   Lightly sprinkle with kosher salt to finish (optional). Serve hot with lemon wedges, a sprinkle of fresh parsley or chives (optional) and Remoulade Sauce for dipping.