Crab Cakes!

Crab Cakes!

¼ c minced onion
¼ c butter, melted
1 lb fresh lump crabmeat
1-¼ c panko breadcrumbs, divided
1 T chopped fresh parsley
1 T mayonnaise
1 T lemon juice
1 t Old Bay
2 t Grey Poupon Country Dijon Mustard
1 t Worcestershire sauce
dash of ground red pepper
1 egg, lightly beaten
vegetable oil

Cook onion in butter in large skillet over med-high heat, stirring constantly, until tender. Remove from heat; stir in crab, ¾ c breadcrumbs, parsley, and next 7 ingredients. Shape mixture into 8 patties; dredge patties in remaining breadcrumbs.

Pour oil to depth of ¼ inch into a large heavy skillet. Fry patties in hot oil over med-high heat 3 min on each side or until golden. Drain on paper towels. Serve with Mustard Mayonnaise (below).

Mustard Mayonnaise:
½ cup mayonnaise
4 t Grey Poupon Country Dijon Mustard
¼ t Worcestershire sauce
½ t horseradish, prepared

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