These crab cakes are a delightful treat, perfect for any occasion.
In a large mixing bowl, combine the crab meat and panko bread crumbs.
Ensure the crab meat is free of shells for a smooth texture.
In a separate bowl, whisk together the egg, mayonnaise, Dijon mustard, hot sauce, parsley, onion, salt, and pepper.
Whisk until the mixture is smooth and well combined.
Pour the wet mixture into the crab mixture and gently fold to combine.
Be gentle to avoid breaking up the crab meat too much.
Shape the mixture into small patties, about 2 inches in diameter.
Chill the patties for 30 minutes to help them hold their shape during cooking.
Heat butter in a skillet over medium heat until melted and hot.
Ensure the butter is hot but not burning for even cooking.
Cook the crab cakes in the skillet for about 3 minutes on each side, until golden brown.
Cook in batches if necessary to avoid overcrowding the skillet.
Serve the crab cakes warm with your favorite dipping sauce.
Garnish with a sprinkle of parsley or a lemon wedge for added flavor.
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