Crab Cakes

Instructions

1. 1

   Gently pick through 1 lb of fresh lump crab meat to remove any shells, being careful to preserve the large lumps. In a large bowl, whisk together ⅓ cup mayonnaise, 1 large beaten egg, 1 tablespoon Dijon mustard, 1 tablespoon Worcestershire sauce, 1 teaspoon Old Bay seasoning, ½ teaspoon smoked paprika, and ¼ teaspoon cayenne.

2. 2

   Fold in 3 finely sliced green onions, ¼ cup chopped fresh parsley, and ½ cup panko breadcrumbs until just combined. Then, gently fold in the crab meat with the gentlest possible touch to avoid breaking up the lumps.

3. 3

   Form the mixture into 8 patties, each about ¾-inch thick. Place the patties on a parchment-lined plate and refrigerate for 30 minutes to help them hold together during cooking.

4. 4

   In a large non-stick skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat until foaming. Carefully add the crab cakes to the skillet without moving them for 4 minutes until a deep golden crust forms.

5. 5

   Flip the crab cakes carefully and cook for an additional 3 to 4 minutes on the second side until equally golden. Serve immediately with lemon wedges and remoulade sauce.