Flat Top Classic Crab Cakes

Steps

• 1

  Line a baking sheet with foil or parchment paper.

• 2

  In a medium bowl, mix the panko, mayonnaise, egg, mustard, Worcestershire sauce, hot sauce, salt, and pepper until combined. Add the crab and gently fold until just incorporated. Using a ring mold or cookie cutter, shape the crab mixture into eight 2½-inch rounds. (Alternatively, shape into patties by hand.) Transfer the crab cakes to the prepared baking sheet.

  Ingredients

  • 1/2 Cup panko breadcrumbs

  • 1/2 Cup mayonnaise

  • 1  large egg, beaten

  • 1 Tablespoon Dijon mustard

  • 2 Teaspoon Worcestershire sauce

  • 1/2 Teaspoon hot sauce

  • 1/2 Teaspoon kosher salt

  • 1/2 Teaspoon freshly ground black pepper

  • 1 Pound jumbo lump crab meat, picked over for shells

• 3

  Preheat 2 adjacent zones on the flat top on medium for 5 minutes.

• 4

  Drizzle or squirt the oil over the hot cooktop then use a spatula to spread the oil in a thin layer. Place the crab cakes on the hot cooktop and cook until golden brown on one side, 3 to 4 minutes. Gently flip the cakes and cook until golden brown on the other side, about 3 minutes more.

  Ingredients

  • 2 Tablespoon canola oil or other neutral flavored oil with a high smoke point

• 5

  Transfer the crab cakes to a platter or plates and serve immediately with lemon wedges. Enjoy!

  Ingredients

  •  Lemon wedges, for serving