Crab Cakes

• 1 lb jumbo lump crab meat (picked through for shells)
• 3 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 tsp Old Bay seasoning
• 1 egg
• ½ tsp Worcestershire sauce
• ¼ cup panko breadcrumbs
• 2 green onions (minced)
• 1 tbsp lemon juice
• 2 tbsp butter and oil (for frying)

How to Make It

1. 1

   Gently mix crab with mayo, mustard, Old Bay, egg, Worcestershire, breadcrumbs, green onions, and lemon.

2. 2

   Form into 8 patties. Refrigerate 30 minutes.

3. 3

   Heat butter and oil in a skillet over medium-high heat.

4. 4

   Cook crab cakes 3-4 minutes per side until golden brown.

5. 5

   Serve with remoulade (mayo, Dijon, hot sauce, lemon, capers).