Ingredients

• 14 –16 oz Crab meat, lump
• 1½ C Panko
• 2 Tb fresh parsley, minced
• 2 Tb scallions, minced
• 4 eggs
• 1 Tb lemon juice
• 1 tsp dry mustard
• 1 tsp Worchestershire sauce
• ½ tsp cayeene
• ½ tsp kosher salt

Instructions

1. Combine first 4 ingredients
2. Whisk all remaining ingredients and combine with previous
3. Form cakes using ¼ C measure.
4. Transfer to parchment lined sheet covered with more panko.
5. Press into cakes, sprinkle with panko, chill 1 hr.
6. Fry in 2 Tb oil over med-hi heat, 3-4 min.