Waffled Crab Cakes

Ingredients

• 9 ounces lump crab meat, shell pieces removed
• 1/2 cup panko crumbs, plain or gluten-free
• 1 large egg, beaten
• 1 large egg white
• 1 tablespoon mayonnaise
• 1 teaspoon Dijon mustard
• 2 tablespoons chopped chives
• 2 tablespoons minced fresh parsley
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon Old Bay Seasoning
• 1/8 teaspoon paprika
• Few dashes tabasco, optional
• 1/8 teaspoon kosher salt
• Black pepper, to taste
• Cooking spray
• 4 lemon wedges, for serving

Directions

1. Add the egg, mayonnaise, dijon, lemon juice, chives, parsley, Old Bay, paprika, tabasco, salt, pepper, and panko crumbs to a large bowl, and stir until the mixture is evenly blended. Add the crab meat last, turning it through gently so you do not break it up too much.
2. With your hands, form the mixture into round, slightly flattened cakes, using about 1/2 cup for each one. You should have 4 patties.
3. Set the waffle iron to high and coat it with oil spray. Put a patty in the middle, lower the lid carefully, and cook until the outside edges are browned, about 2 1/2 to 3 minutes.
4. Serve with lemon wedges.