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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