Classic Crab Cakes

• 2/3 cup panko (Japanese breadcrumbs), divided
• 1 tablespoon minced fresh flat-leaf parsley
• 2 tablespoons finely chopped green onions
• 2 tablespoons canola mayonnaise
• 1 teaspoon lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon Old Bay seasoning
• 1/2 teaspoon Worcestershire sauce
• 1/8 teaspoon kosher salt
• 1/8 teaspoon ground red pepper
• 1 large egg, lightly beaten
• 8 ounces lump crabmeat, shell pieces removed
• 1 tablespoon olive oil
• 1 lemon, quartered

1. Combine 1/3 cup panko and next 10 ingredients (through egg) in a large bowl, stirring well. Add crab; stir gently just until combined. Place remaining 1/3 cup panko in a shallow dish. Using wet hands, shape crab mixture into 4 equal balls. Coat balls in panko. Gently flatten balls to form 4 (4-inch) patties.
2. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add patties; cook 3 minutes on each side or until golden. Serve with lemon wedges.
3. Variation: Salmon Cakes Prepare Classic Crab Cakes recipe, substituting 8 ounces cooked, flaked salmon for the crab. Serves 4 (serving size: 1 salmon cake and 1 lemon wedge) Calories 210; Fat 11g (sat 4g); Sodium 307mg
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5. , the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
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7. This recipe is also featured in Southern Living Magazine with the title "Light Crab Cakes."

parsley, green onions, canola mayonnaise, lemon juice, mustard, bay seasoning, worcestershire sauce, kosher salt, ground red pepper, egg, lump crabmeat, olive oil, lemon

Taken from www.myrecipes.com/recipe/classic-crab-cakes-1 (may not work)