Crisp Crab Cakes

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


  1. 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.