Crunchy Crab Cakes

By Tufgrlz

Ingredients

• 1 (16-oz.) package fresh lump crabmeat, drained
• 1 (4-oz.) jar diced pimiento, well drained
• 2 green onions, chopped
• 1 large egg, lightly beaten
• 2 tablespoons mayonnaise
• 1 teaspoon Old Bay seasoning
• 2 teaspoons Dijon mustard
• 1 cup panko (Japanese breadcrumbs), divided
• 1/4 cup canola oil

Preparation

Step 1

1. Pick crabmeat, removing any bits of shell.

2. Stir together pimiento, and next 5 ingredients until well blended. Gently fold in crabmeat and 1/2 cup breadcrumbs.

3. Shape mixture into 8 patties. Dredge patties in remaining 1/2 cup breadcrumbs.

4. Cook half of patties, in 2 Tbsp. hot oil in a large nonstick skillet over medium heat, 2 minutes on each side or until golden brown; drain on a wire rack. Repeat procedure with remaining oil and patties.

5. Cut 2 lemons into wedges. Serve crab cakes with lemon wedges.