Mum first tasted Crab Cakes in New Orleans, and now always associates these tasty bites with her time there – even when eating them on our back porch she can summon the sounds, sights and flavors of that fabulous city.
2 tablespoons finely chopped green onions
1 tablespoon finely chopped fresh parsley
2 tablespoons mayonnaise
1 teaspoon fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon Old Bay seasoning
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1 egg, lightly beaten
12 ounces crabmeat
1/3 cup panko breadcrumbs
1 tablespoon olive oil
1 lemon, quartered
Stir together green onions, parsley, mayonnaise, lemon juice, mustard Old Bay seasoning, Worcestershire sauce, salt, red pepper and egg. Gently stir in crabmeat and panko breadcrumbs.
Shape mixture into balls, place in hot oil in large skillet over medium-high heat, about 3 minutes on each side or until golden. Serve with lemon wedges.
Recipe adapted from Southern Living, April 2015