Parmesan Crusted Crab Cakes

Ingredients

Olive oil

2 tablespoons

Salt and pepper

to taste

Fresh parsley

2 tablespoons, finely chopped

Parmesan cheese

1 cup, grated, plus extra for sprinkling

Panko breadcrumbs

1 cup

Old bay seasoning

1 teaspoon

Worcestershire sauce

1 teaspoon

Dijon mustard

1 tablespoon

Mayonnaise

1/4 cup

Crab meat

1 pound, picked through for shells

Instructions

1. In a large bowl, combine the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, panko breadcrumbs, Parmesan cheese, fresh parsley, salt, and pepper. Thoroughly mix until all ingredients are well incorporated.
2. Form the mixture into 8 evenly sized crab cakes and place them on a baking sheet lined with parchment paper. Ensure the cakes are compact to prevent them from falling apart during cooking.
3. Refrigerate the crab cakes for at least 15 minutes. This step is crucial as it helps the cakes to firm up, maintaining their shape during the cooking process.
4. Preheat the oven to 400°F (200°C).
5. In a large skillet, heat the olive oil over medium heat. When the oil is shimmering, it's ready for the crab cakes.
6. Gently add the crab cakes to the skillet, taking care not to overcrowd the pan. Cook for 2-3 minutes on each side, or until golden brown. Be careful when flipping the cakes to prevent them from breaking apart.
7. Transfer the seared crab cakes back to the parchment-lined baking sheet. Sprinkle each crab cake with additional Parmesan cheese for an extra cheesy crust.
8. Bake in the preheated oven for 5-7 minutes, until the cheese is melted and bubbly, and the crab cakes are heated through.
9. Serve the Parmesan crusted crab cakes hot. They pair beautifully with a tangy remoulade sauce or a simple squeeze of lemon for an extra burst of flavor.