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1/4 cup finely chopped red onion
2 Tbsp. chopped fresh parsley
3 Tbsp. mayonnaise
2 tsp. stone ground mustard
3/4 tsp. Old Bay seasoning
1/2 tsp. Worcestershire sauce
2 eggs, lightly beaten
2 cloves garlic, minced
1 lb. lump crab meat, drained and shell pieces removed
1 Tbsp. olive oil
1-1/2 cups panko (Japanese breadcrumbs) divided
Cooking spray
Combine the first 8 ingredients in a medium bowl. Gently fold in crab meat. Gently stir in 3/4 cup panko. Cover and chill 30 minutes.
Divide crab mixture into 8 equal portions, shape each into a 3/4" thick patty. Place remaining 3/4 cup panko in a shallow dish. Working with 1 patty at a time, dredge in panko. Repeat with the remaining patties and panko.
Heat 1-1/2 tsp. oil in a medium non stick skillet over medium heat. Coat both sides of crab cakes with cooking spray. Add 4 crab cakes to pan, cook 7 minutes. Carefully turn cakes over, cook 7 minutes or until golden. Repeat the procedure with remaining 1-1/2 tsp. oil cooking spray and remaining 4 crab cakes.
Makes 8 servings
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