CRAB CAKE (CRISP AND LOW FAT)

By stevek980

Ingredients

• see below

Preparation

Step 1

Heat 2 tsp olive oil in skillet and add 2 thinly sliced scallions and 1/4 c finely chopped red bell pepper. Sauce about 2 minutes until soften, off the heat and let cool a little. Then in a bowl mix 1/2 c panko, 1 large slightly beaten egg, 2 tbsp nonfat milk. In another bowl whisk 1 tsp Worcestershire sauce, 2 tsp dijon mustard, 1 tbsp fresh lemon juice, 1/2 tsp Old Bay Seasoning and dash hot sauce. Then fold in 1 poung lump crab meat, panko mixture, scallion bell pepper mixture and salt and pepper. Shape into 8 patties and refigerate 30 minutes. Coat the crab cakes with the remaining 1/2 c panko. Heat 1 tbsp olive oil over medium heat. Mist the crab cakes with cooking spray and sook 3-4 minutes. Spray the tops and flig and cook 3-4 more minutes. Serve with lemon wedges. I TRIED THIS ON 07/12/10 AND THEY WERE GOOD. I DID NOT ADD ENOUGH CRAB SO THEY DID NOT STICK TOGETHER WELL BUT GOOD FLAVOR.