New England Crab Cakes

• 1 lb crabmeat, drained and shells picked
• 1 large egg, beaten
• 2 tablespoons mayonnaise
• 2 tablespoons green onions, finely sliced
• 1 tablespoon milk
• 1/2 tablespoon lemon juice
• 1/2 teaspoon hot sauce (or to taste)
• 1/4 teaspoon Worcestershire sauce
• 1/4 teaspoon Old Bay Seasoning
• 1 cup panko breadcrumbs, divided
• 1/4 cup olive oil
• 2 tablespoons clarified butter
• 6 lemon wedges, for serving

1. In a medium bowl, combine crabmeat, egg, mayo, green onions, milk, lemon juice, hot sauce, Worcestershire sauce, and Old Bay Seasoning. Mix the ingredients before adding 1/2 cup of panko; stir until completely incorporated. Divide crab mixture into 6 equal parts and form patties. Cover with plastic wrap and transfer to the fridge for 6 to 8 hours.
2. A few hours later, place the remaining panko in a shallow bowl or plate. Remove the patties from the fridge and coat each of them in bread crumbs; transfer to a plate.
3. In a medium skillet over medium-high heat, add oil and clarified butter. When hot but not smoking, place crab cakes and cook for 3 minutes per side or until golden brown. When cooked, transfer them on a plate lined with paper towel to absorb any excess grease.
4. Serve crab cakes with remoulade sauce and a couple lemon wedges. Makes 6 cakes.

crabmeat, egg, mayonnaise, green onions, milk, lemon juice, hot sauce, worcestershire sauce, breadcrumbs, olive oil, butter, lemon wedges

Taken from www.food.com/recipe/new-england-crab-cakes-536819 (may not work)