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Crisp Crab Cakes
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1 tablespoon plus 2 teaspoon | EVOO |
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 | 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 EVOO 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.
2. 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 crab meat, Panko mixtur, scallion bell pepper mixture, 1/4 teaspoon salt and a pinch of pepper. Shape into 8 patties and refrigerate 30 minutes.
3. Coat crab cakes with the remaining 1/2 cup Panko. Heat the remaining 1 tablespoon EVOO in the skillet over medium-high heat. Mist the crab cakes with cooking spray and cook, sprayed-side down, 3-4 minutes. Spray the tops, flip and cook 3-4 more minutes. Serve with lemon wedges.
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