3 green onion chopped
1 Tbsp butter
1 1/4 tsp garlic salt divided
1 lb jumbo lump crab meat
1 2/3 cup panko breadcrumbs divided
1/4 cup diced roasted red pepper
2 large eggs beaten
3 Tbsp mayonnaise
1 1/2 Tbsp Dijon mustard
1 Tbsp chopped parsley
2 tsp seafood seasoning divided
1/2 tsp lemon pepper
Olive oil or butter for frying
Combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Seafood seasoning, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; using a rubber spatula, gently fold the mixture together until just combined, being careful not to shred the crab meat. Shape into 6 crab cakes (each about ½ cup) and place on the prepared baking sheet. Cover and refrigerate for at least 1 hour. This helps them set.
Preheat a large nonstick pan to medium heat and coat with canola oil. When the oil is hot, place the crab cakes in the pan and cook until golden brown, 3 to 5 minutes per side. Be careful as oil may splatter.
Yummy 😋 Enjoy
💋 The Preecy Way 💋 