In a large bowl add :
2 LB lump crabmeat
1/4 cup
minced parsley
1 teas salt
1 teas pepper
1 teas "Old Bay" seasoning
2/3 cup panko breadcrumbs
In a second smaller bowl mix:
2 eggs
1/4 cup mayo
juice of 1 large lemon
Pour over the crabmeat and mix gently.
Have two shallow dishes, one with 2 beaten eggs and one with panko breadcrumbs.
Using the 1/3 cup scoop the crabmeat mixture, form it using your hands, coat in the egg mixture then coat it in the breadcrumbs. Place "cakes" on a cookie sheet and refreigerate for 45 minutes.
Heat 1/2-inch depth of canola oil in a fry pan over medium heat and gently place cakes in pan a few at a time. When the edges begin to brown (about 2-3 minutes) turn them over and brown the other side.
Place the cooked cakes in a warm oven (200 degrees) to keep them warm while cooking the rest of the cakes. Makes 10 cakes.
