Photo: Crisp Crab Cakes Recipe
Ingredients
- 1 tablespoon plus 2 teaspoons extra-virgin olive oil
- 2 scallions, thinly sliced
- 1/2 cup finely chopped red bell pepper
- 1 cup panko (Japanese breadcrumbs)
- 1 large egg, lightly beaten
- 2 tablespoons nonfat milk
- 1 teaspoon Worcestershire sauce
- 2 teaspoons dijon mustard
- 1 tablespoon fresh lemon juice, plus lemon wedges for serving
- 1/2 teaspoon Old Bay Seasoning
- Dash of hot sauce
- 1 pound lump crab or crab claw meat, picked over
- Kosher salt and freshly ground pepper
- Olive-oil cooking spray
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.
Per serving (2 crab cakes): Calories 220; Fat 9 g (Saturated 2 g); Cholesterol 155 mg; Sodium 630 mg; Carbohydrate 8 g; Fiber 1 g; Protein 26 g
Photograph by Andrew Mccaul
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By merealin_8927648
Parkland, Florida
on February 18, 2013
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Looking for a lighter and healthier dinner for my family. We ALL loved this recipe! It is easy and extremely tasty!!!! A must try. I added more old bay seasoning and baked after the pan fry.
By KTDorough
on June 24, 2012
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Really easy to make and tastes delicious. I like to spice it up a bit but I'm weird
By Katannah
Grayson, GA
on June 17, 2012
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These crab cakes had so much flavor! They were moist on the inside and crunchy on the outside. I did have to handle them carefully (I had one almost casualty but they were well worth the effort. I thought they didn't come together too well because I used claw meat; I'm beginning to think that might have actually helped. I did not add extra egg or crumbs, just treated them with kid gloves and focused on stacking them higher, rather than trying to make them flatter and bigger. The refrigerator time really helped too.
Read all 27 reviews