1 cup Panko Japanese bread crumbs
1 lb FRESH lump crabmeat, picked over (to remove any shell)
3 green onions, chopped……………………………………….1/4 cup mayonnaise
1 tsp. Worcestershire sauce……………………………………2 tsp. Dijon mustard
1 tsp. Kosher salt, or to taste…………………………………..1/2 tsp. hot sauce
Peanut or canola oil………………………………………………lemon wedges, garnish
Gently mix all ingredients together in a large bowl (except for the oil and lemon wedges). It’s best to use your hands, so that you do this gently and do NOT over-mix. Cover and refrigerate 2 hours.
Scoop the crab mixture into 8 about-1/3-cup mounds; lightly pack into 8 patties, about 1-1/2” thick. (Do not over-handle the crab cakes. Use a light touch).
In a large skillet, heat the oil until shimmering. Add the crab cakes and cook over moderately high heat until deeply golden and heated through, about 3 minutes per side. Transfer the crab cakes to plates; lightly drizzle with Remoulade Sauce and serve with lemon wedges. Allow 2-3 crab cakes per person for a main dish.
***
REMOULADE SAUCE
1/4 cup mayonnaise………………………………………1 tsp Dijon mustard
1 tsp sweet relish…………………………………………1/4 tsp Worcestershire sauce
1/4 tsp prepared horseradish…………………………..Couple dashes of hot sauce
Squeeze of lemon
Combine all of the ingredients in a small bowl and chill for at least 4 hours. If you like a smoother texture, you can pulse it in your food processor instead. Just barely drizzle this on top of the cooked crab cakes before serving