Crisp Crab Cakes

By holly

Crisp crab cakes are good to have on top of a fresh bed of greens or between two fluffy bread buns!

Photograph by Andrew Mccaul

Ingredients

• 1 tablespoon plus 2 teaspoons extra-virgin olive oil
• 2 scallions, thinly sliced
• 1/2 cup red bell pepper, finely chopped
• 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 hot sauce
• 1 pound lump crab or crab claw meat, picked over
• Kosher salt and freshly ground pepper
• Olive-oil cooking spray

Preparation

Step 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, scallion bell 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.