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By holly

Rate this recipe 4.4/5 (28 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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  • 2 tablespoons fennel fronds, chopped
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  • 1 (8-ounce) package cream cheese, softened
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  • 2 teaspoons Dijon mustard
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  • 1/4 teaspoon salt
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  • 1 teaspoon Old Bay seasoning
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  • TARTAR SAUCE:
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  • 1 1/2 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • 1/4 teaspoon salt
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  • 2 tablespoons finely chopped fresh parsley
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  • TARTAR SAUCE:
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  • 1 1/2 tablespoons sweet pickle relish
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  • Salt and freshly ground black pepper, to taste
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By

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By

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  • 1 1/2 cups grated sharp Cheddar or soft Fontina
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