Instructions

Chop scallions  in very fine brunoise. In a medium bowl, combine mayonnaise, lime juice, worcestershire sauce, egg, paprika, and mustard. Add chopped  scallions and shredded crab meat and mix until you get a homogeneous mixture. Season with salt and pepper. Shape  mixture into hamburger-shaped patties of about ¾ inch thickness. Let rest in the fridge for about 20 minutes. Coat crabcakes with bread crumbs. Heat a mixture of butter and oil in a Nonstick Magefesa pan and fry until brown on both sides. About 3 to 4 minutes per side  to give them a nice golden crispy texture. Serve hot on toasted bread, accompanied by tartar sauce.

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