Step 1

Place a large non-stick skillet over medium heat. When the skillet is hot, add the olive oil. Next, add the green onions, reduce the heat slightly, and cook for 5-6 minutes or until the onions are soft and lightly browned. Remove from the heat and allow the onions to cool.

Step 2

In a large bowl, add the ½ cup of Panko breadcrumbs, dried mustard, Worcestershire sauce, mayonnaise, lemon juice, egg, thyme, salt and black pepper and mix well. Stir in the cooled onions and gently fold in the crabmeat.

Step 3

Form the mixture into 12, 2” mini cakes. Place them on a tray and chill them in the refrigerator for 30-60 minutes. This step will help them keep their shape while cooking.

Step 4

Remove the chilled cakes from the refrigerator. Lightly coat them with some additional Panko.

Step 5

Add some more oil to the same skillet in which you browned the onions and bring to a medium-high heat. Working in batches, brown crab cakes about 2 minutes per each side or until nicely browned. If you need to, adjust the heat as necessary to prevent them from burning. Once the crab cakes are fully cooked, place them on a wire rack to cool. Repeat this process with the remaining cakes.

Step 6

Serve with coleslaw, lemon slices, some extra rémoulade on the side, and an ice-cold beer or iced tea.