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.

Recipe uploaded with Shop'NCook for iPhone.

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