Name: Crisp Crab Cakes
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 8 crab cakes
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.

Photograph by Andrew Mccaul

Courtesy of Food Network Magazine

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Crisp Crab Cakes

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