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By holly

Rate this recipe 4.3/5 (29 Votes)
Crisp Crab Cakes 1 Picture
Details

Servings 8
Preparation time 50
Cooking time 60

  • 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

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

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  • LEMON AIOLI:
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  • 1 garlic clove, finely grated
  • 1 teaspoon lemon zest, finely grated
  • 2 tablespoons fresh lemon juice, plus more to taste
  • 1 teaspoon Dijon mustard
  • Kosher salt to taste
  • 1 cup vegetable oil
  • CRAB TOAST:
  • 1 cup lump crabmeat, picked over, shells removed
  • 2 tablespoons fennel fronds, chopped
  • 1 to 2 serrano chiles, seeded, finely chopped
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  • 1 (8-ounce) package cream cheese, softened
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  • 2/3 cup mayonnaise
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  • 1/4 teaspoon salt
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  • 2 sprays cooking spray
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  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • 1/4 teaspoon salt
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  • 2 onions, chopped
  • 2 stalks celery, chopped
  • 1 teaspoon olive oil
  • 1/4 teaspoon granulated garlic
  • 2 1/2 cups chicken broth
  • 1/4 cup flour
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