For panko crab cakes, mix 1/2 cup panko, 1 egg, 2 tablespoons milk in one bowl, and 2 teaspoons mustard, 1 teaspoon Worcestershire sauce, 1 tablespoon lemon juice, Old Bay seasoning and hot sauce in another. Fold both bowls' contents together with 1 pound lump crab meat. Form equally-sized cakes.
To complete the recipe, add 2 thinly sliced scallions and 1/2 cup finely chopped bell pepper to the mixture, integrate ingredients and allow them to chill for roughly 30 minutes. Heat 1 teaspoon of olive oil in a large skillet over medium-high heat, then mist the cakes themselves with cooking spray. Cook each side for three to four minutes or until golden brown. Serve with lemon wedges and a condiment, such as tartar sauce, if desired.
Another recipe calls for 1/4 cup mayonnaise, 1 beaten egg, 1 tablespoon mustard, 2 scallions and 1 1/2 teaspoons Old Bay. Also organize 1/2 seeded, chopped jalape?o, 1 1/4 cups panko, 1 tablespoon chopped chive and a head of Bibb lettuce. Whisk the egg, mustard, scallion, jalape?o, mayo and Old Bay, then add crab meat and fold everything together. Do not overwork, or the crab loses bulk and texture.
Add salt and pepper to taste, then form crab into cakes. Prepare panko in a shallow bowl or plate, then dredge the cakes on both sides before transferring to a heated skillet. Saute and serve atop the lettuce with lemon.