Recipe courtesy of Ellie Krieger
Save Recipe Print
Crisp Crab Cakes
Total:
1 hr
Prep:
20 min
Inactive:
30 min
Cook:
10 min
Yield:
8 crab cakes
Level:
Easy

Nutrition Info

Healthy
Total:
1 hr
Prep:
20 min
Inactive:
30 min
Cook:
10 min
Yield:
8 crab cakes
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add the scallions and bell pepper and cook until they begin to soften, about 2 minutes. Cool slightly. Mix 1/2 cup panko, the egg and milk in a small bowl. In a medium bowl, whisk the Worcestershire sauce, mustard, lemon juice, Old Bay and hot sauce; fold in the crabmeat, panko mixture, scallionbell pepper mixture, 1/4 teaspoon salt and a pinch of pepper. Shape into 8 patties and refrigerate 30 minutes. Coat the crab cakes with the remaining 1/2 cup panko. Heat the remaining 1 tablespoon olive oil in the skillet over medium-high heat. Mist the crab cakes with cooking spray and cook, sprayed-side down, 3 to 4 minutes. Spray the tops, flip and cook 3 to 4 more minutes. Serve with lemon wedges.

Photograph by Andrew Mccaul

Trending Videos 4 Videos

Get the recipe

Sugar Cookies with Royal Icing 01:25

Get tips and ideas for decorating holiday cookies with icing.

IDEAS YOU'LL LOVE

Apple Crisp

Recipe courtesy of Kelsey Nixon

Apple Cake "Tatin"

Recipe courtesy of Ina Garten

Beatty's Chocolate Cake

Recipe courtesy of Ina Garten

Apple and Pear Crisp

Recipe courtesy of Ina Garten

Southern Red Velvet Cake

Recipe courtesy of Cakeman Raven

Carrot Cake

Recipe courtesy of Food Network Kitchen

Crisp-Tender Roast Duck with Cherry-Rosemary Sauce

Recipe courtesy of Ted Allen

Strawberry Love Cake

Recipe courtesy of Valerie Bertinelli

Classic Breakfast Coffee Cake

Recipe courtesy of Alex Guarnaschelli

Browse Reviews By Keyword