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Crisp Crab Cakes
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1tbsp | olive oil |
2 tsp | olive oil |
2 | scallions thinly sliced |
1/2 cup | chopped red pepper |
1 cup | Panko crumbs |
1 egg lightly beaten | |
2 tbsp | moo |
1 tsp | worcestershire |
2 tsp | Dijon mustard |
1 tbsp | lemon juice |
1/2 tsp | old bay |
Dash | hot sauce |
1 pound | crab meat |
Salt | |
pepper |
1. Heat 2 tsp oil in skillet. Add scallions and red pepper -cook for two minutes. Cool.
2. Mix 1/2 cup Panko, the egg, and milk in small bowl. In a bigger bowl whisk worcestershire, mustard, lemon, old bay and hot sauce. Then fold in crab and Panko. Add scallion and red pepper. Shape into patties and refrigerate for 30 minutes.
3. Coat crab cakes with remaining Panko. Heat tbsp oil in skillet. Spray crab cakes cooking spray. Three to four minutes each side.
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