Wolfgang Puck Crab Cakes Recipe

In a large bowl, mix together the crab meat, red bell pepper, yellow onion, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, smoked paprika, salt, and black pepper until well combined.

Add the eggs and mix until everything is evenly incorporated.

Divide the mixture into 8 equal portions and form each into a patty. Coat each patty in Panko breadcrumbs.

In a large skillet, melt the butter over medium heat. Add the crab cakes and cook for about 4 minutes on each side until golden brown and crispy.

Serve hot with lemon wedges and chopped parsley.