Classic Crab Cakes

• 2/3 cup panko Japanese breadcrumbs divided
• 1 tablespoon fresh flat leaf parsley minced
• 2 tablespoons green onions finely chopped
• 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.

panko japanese breadcrumbs, flat leaf parsley, green onions, canola mayonnaise, lemon juice, mustard, bay seasoning, worcestershire sauce, kosher salt, ground red pepper, egg, lump crabmeat shell, olive oil, lemon

Taken from www.yummly.com/recipe/Classic-Crab-Cakes-1185425 (may not work)