- For Crab Cakes
- 6 slices white sandwich bread, torn into 1/4 inch peices
- 2 pounds jumbo lump crabmeat, picked over
- 4 teaspoons Worcestershire sauce
- 4 large eggs, beaten
- 2 tablespoons Old Bay
- 2 cups panko breadcrumbs
- 4 tablespoons butter
- For Spicy Pimento Mayo
- 1 cup mayonnaise
- 1 teaspoon chili powder
- 1 tablespoon lemon juice
- 1 4-ounce jar pimentos, diced, juice reserved
Make Mayo: Whisk together all ingredients, including pimento juice, in a small bowl until well combined. Set aside.
Make Crab Cakes: In a large bowl, mix together pieces of bread, crab, Worcestershire sauce, eggs, and Old Bay.
Form crab mixture into 12 patties. Pour panko flakes into a small shallow bowl. Lightly coat each patty with panko. Let patties rest in refrigerator for 30 minutes.
In a large skillet, melt butter over medium high heat. Cook crab cakes until cooked through and golden brown on top, about 4-5 minutes per side. Serve with spicy pimento mayo.