Crispy Crab Cakes

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  • 2 green onions, finely chopped
  • 1/4 cup mayonnaise
  • 1 tablespoon TABASCO® brand Buffalo Style Hot Sauce
  • 1 teaspoon Worcestershire sauce
  • 1 egg, beaten
  • 1 1/3 cups Panko bread crumbs, divided
  • 1 pound lump crabmeat, picked over to ensure all shell pieces are removed
  • 1/20 cup cooking oil


Combine green onions, mayonnaise, TABASCO® Buffalo Style Sauce, Worcestershire sauce, egg, and 1/3 cup of the bread crumbs in a mixing bowl and mix well. Gently stir in crabmeat, blending well. Shape mixture into eight (2 1/2-inch) patties, pressing gently but firmly, and place on a baking sheet; cover with plastic wrap and refrigerate until well chilled, at least one hour.

Dredge chilled cakes in remaining 1 cup bread crumbs, pressing gently to make crumbs adhere to cakes. Heat oil in a large heavy skillet over medium heat. Pan-fry crab cakes four at a time until golden brown, about 3 minutes per side, turning once. Drain on paper towels and serve hot.

Makes 4 servings.

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