Easy crab cake. Make sure to handle it lightly and gently at the egg wash. Once it gets coated with panko it is easy to mold it.

Ingredients
½ cup mayonnaise (120g)
2 tablespoons chopped fresh parsley
1 rib celery – finely diced
2 stalks spring onions – finely chopped
2 stalks coriander – finely chopped
1 tablespoon Dijon mustard
1½ teaspoons Worcestershire sauce
1 teaspoon grated lemon zest
1 teaspoon lemon juice
1 teaspoon hot sauce
¼ teaspoon salt
¼ teaspoon ground black pepper
1 large egg
1 pound lump crab meat (450g)
½ cup panko breadcrumbs (30g)
Vegetable or canola oil for frying

For aioli:
½ cup (150 g) mayonnaise (I’m using kewpie Japanese mayo)
Zest from 1 lemon
1 tsp lemon juice (or more if you like)
1 clove garlic – finely minced
Pinch of salt and black pepper
Few dashes of cayenne pepper

Mix everything together. Adjust taste accordingly. Leave it in the fridge to keep chill. (optional)

Instructions

1. Line a tray with parchment paper.

2. In a large mixing bowl, whisk together the mayonnaise, parsley, mustard, Worcestershire sauce, zest, lemon juice, shiracha, salt and pepper. Gently fold in the crab meat and mix well.

3. Place the beaten eggs and panko in 2 separate shallow plates.

4. Using a spoon, scope out around 1.5tsp of crab mixture, egg wash and then coat with panko and mold them. Place them on the lined tray. Cover and refrigerate for at least 20 minutes.

5. Heat 1 inch of oil in a large skillet over medium heat. Add the crab cakes, working batches if needed, and cook until golden, about 3 minutes. Using a spatula, gently turn the crab cakes over and cook until golden and crispy on the other side, about 3 minutes more. Serve immediately with garlic aioli