Crab Cakes with Cucumber Relish | Seasoned Cooking

Ingredients

• 8 oz. lump crabmeat, picked through, shells removed (canned, drained lump crabmeat will also work)
• 2 tablespoons finely chopped red or yellow onion
• 2 teaspoons finely chopped parsley
• 2 teaspoons Dijon mustard
• 2 teaspoons lemon juice
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Old Bay seasoning or other seafood seasoning
• ¼ cup grated sharp cheddar cheese
• ¼ cup mayonnaise
• ⅓ cup panko breadcrumbs
• 1 large egg, lightly beaten
• 1 large cucumber, diced
• 2 green onions, sliced
• 2 teaspoons rice vinegar
• ⅓ teaspoon salt
• ¼ teaspoon ground pepper
• 2-3 tablespoons canola oil
• Sour cream, for serving