Crab Cakes

Lightened-up crab cakes bound with panko and egg, then crisped in a waffle iron and served with lemon wedges.

Ingredients

9 ounce	255 g	lump crab meat, shell pieces removed
½ cup	120 ml	panko crumbs, plain or gluten-free
1		large egg, beaten
1		large egg white
1 tbsp	15 ml	mayonnaise
1 tsp	5 ml	Dijon mustard
2 tbsp	30 ml	chopped chives
2 tbsp	30 ml	minced fresh parsley
1 tbsp	15 ml	fresh lemon juice
½ tsp	2.5 ml	Old Bay Seasoning
⅛ tsp	0.6 ml	paprika
few dashes		tabasco, optional
⅛ tsp	0.6 ml	kosher salt
to taste		black pepper
for the iron		cooking spray
4		lemon wedges, for serving

In a large bowl, combine the panko crumbs, egg, mayonnaise, dijon, chives, parsley, lemon juice, Old Bay, paprika, tabasco, salt and pepper. Mix well, then fold in crab meat, careful not to over mix.
Gently shape into round, flattened patties with your hands, about 1/2 cup each. Makes 4 patties.
Heat the waffle iron on high, spray with oil.
Place one in the center and close gently, cook until the edges are golden, about 2 1/2 to 3 minutes.
Serve with lemon wedges.