Serves 4
1 egg plus 1 egg white
1 pound picked cooked crabmeat
1/4 cup mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon minced fresh chives
1 tablespoon minced fresh flat-leaf parsley
1/2 teaspoon kosher salt
1/4 teaspoon grated lemon zest
1/8 teaspoon freshly ground black pepper
1/4 cup panko
2 tablespoons butter
2 tablespoons grapeseed or rice bran oil
In a large bowl, whisk the egg and egg white until well blended. Add the crabmeat, mayonnaise, lemon juice, chives, parsley, salt, lemon zest and black pepper, gently folding with a rubber spatula until blended.
Shape the mixture into 8 cakes, each about 2 1/2 inches in diameter and 1/2-inch thick. Spread the panko on a plate and press the crab cakes into the panko, covering them on all sides. Place the coated cakes on a clean plate and chill at least 30 minutes.
In a large skillet over medium heat, add the butter and oil and heat to bubbling. Gently slide the crab cakes into the hot oil and cook until golden brown on one side, about 5 minutes. Use a wide spatula to carefully turn the cakes and brown the other side, about 5 minutes.