I got a request for crab cakes for football sunday! Made 22 of them, doubled the recipe! Good stuff, no leftovers!!

16 oz crab meat
1.5 cups panko bread crumbs
2 Tbsp minced parsley
2 Tbsp minced scallions

Whisk together; Combine:
4 eggs
1 Tbsp lemon juice
1 tsp dry mustard
1 tsp whatsthishere sauce
1/2 tsp cayene pepper
1/2 tsp kosher salt

Line a baking pan with wax paper and cover with panko crumbs.

Form crab cakes with 1/4 cup measure, transfer to the baking pan and press down into the panko to have about a 3/4" cake. Sprinkle more panko on the tops.

Chill for 1 hour.

Fry cakes in 2 Tbsp veggie oil over med. high heat in a non stick pan. Cook in batches until golden brown about 3-4 minutes per side. Drain on paper towels.
Serve with your sauce of choice!

I wanted a few for leftovers! They et em all!!!

Fixin to get mixin!

All pankoed up.

Fry, baby fry!

Ready to eat.