Classic Crab Cakes
Ingredients
- ⅔ 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
- ½ teaspoon Old Bay seasoning
- ½ teaspoon Worcestershire sauce
- ⅛ teaspoon kosher salt
- ⅛ teaspoon ground red pepper
- 1 large egg, lightly beaten
- 8 ounces lump crabmeat, shell pieces removed
- 1 tablespoon olive oil
- 1 lemon, quartered
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