Crab Cakes are a restaurant favorite, but with this easy recipe, making them at home couldn't be simpler. Just prepare and pan fry!
In a large mixing bowl, combine the crabmeat, green onions, chives, parsley, lemon juice, and mayonnaise. Add panko breadcrumbs and fold into the crabmeat mixture.
Divide the mixture into 6 equal portions and form into thick round cakes (see photos and video in the post)
Place on a plate, cover with plastic wrap and chill at least 30 minutes. This sets and firms the cakes so are easy to handle for breading and won't flatten when fried.
In a shallow bowl, add the flour and season with salt & pepper.
In a third bowl, combine the bread crumbs with paprika, dried oregano, garlic powder, salt, and pepper.
Dredge the crab cakes first in seasoned flour, tapping off excess, then in egg wash, letting excess drip off. Dredge cakes into seasoned bread crumbs, coating cakes evenly. Place on a plate until needed.
In a large saute pan, heat oil and pan fry until lightly golden, about 4 minutes on each side. Place the cakes on paper towels to absorb the oil and season with salt to taste. Serve Hot.
Please note: The recipe says it serves six, but it only means that it makes six crab cakes.