Category:
Appetizer

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Notes:
Good Housekeeping

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Ingredients:
1/3C mayo
1 large egg
2T Dijon mustard
1 tsp Worcestershire
1/4 - 1/2tsp Tabasco
2 scallions, finely chopped
2T flat leaf parsley, finely chopped
2 tsp grated lemon zest
2 - 8oz containers lump crab meat, picked through for shells
1/2 C Panko crumbs
1 T olive oil
1T unsalted butter

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Directions:
In med bowl whisk together mayo, egg, mustard, Worcestershire, and tabasco.
Stir in scallions, parsley and lemon zest. Add crab and panko and mix to combine. Cover and refrigerate 1 hr.
Shape crab mix into 8 one inch thick cakes. Heat oil and butter together in large nonstick skillet on medium. Cook cakes in batches until golden brown and heated through (3 - 4 min per side). Add more oil as necessary.

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