Ingredients
1lbcrabmeat,picked free of shells
⅓cupbreadcrumbs,or Panko, plus more
¼cupparsley
¼cupmayonnaise
1egg
1tspWorcestershire sauce
1lime,zested
½lime,juiced
1tspsalt
flour,for dusting
2eggs,with 2 tbsp of water, beaten
½cupcanola oil,for frying
Preparation
In a large bowl, mix together the crabmeat, ⅓ cup of breadcrumbs, parsley, mayonnaise, egg, Worcestershire sauce, lime zest, lime juice, and salt.
Use a ¼ cup scoop to form even patties, then dust them flour. Dredge the cakes through the water and egg mixture, then coat with breadcrumbs.
Heat the oil in a large skillet over medium heat. When the oil is hot, carefully place the crab cakes, in batches, then fry for 4 to 5 minutes until browned.
Carefully flip crab cakes and fry the other side for 4 minutes until golden brown.
Serve warm on top of English muffins, and enjoy!
