Classic Golden Crab Cakes by Amorpoodie

Ingredients

• 450g (1 lb) lump crab meat, picked over for shells
• 1/2 cup panko breadcrumbs
• 1/4 cup mayonnaise
• 1 large egg, lightly beaten
• 1 tbsp dijon mustard
• 1 tbsp fresh parsley, finely chopped
• 1 tsp old bay seasoning
• 2 tbsp unsalted butter
• 1 tbsp vegetable oil

Instructions

1. Combine the mayonnaise, egg, Dijon mustard, parsley, and Old Bay seasoning in a large mixing bowl, whisking until smooth.
2. Gently fold in the lump crab meat and panko breadcrumbs, being careful not to break up the large lumps of crab.
3. Shape the mixture into 8 equal-sized patties, pressing lightly to hold them together.
4. Heat the butter and oil in a large skillet over medium heat until the butter is foaming.
5. Place the crab cakes in the skillet and cook for 4–5 minutes per side until deeply golden brown and heated through.