Crisp Crab Cakes

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

Photo by holly v.
Adapted from foodnetwork.com
Crispy golden crab cakes!

PREP TIME

50

minutes

TOTAL TIME

60

minutes

SERVINGS

8

servings

PREP TIME

50

minutes

TOTAL TIME

60

minutes

SERVINGS

8

servings

Adapted from foodnetwork.com

Ingredients

  • 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

Directions

Heat 2 teaspoons olive oil 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. 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 crabmeat, panko mixture, scallion bell pepper mixture, 1/4 teaspoon salt and a pinch of pepper. Shape into 8 patties and refrigerate 30 minutes. Coat the crab cakes with the remaining 1/2 cup panko. Heat the remaining 1 tablespoon olive oil in the skillet over medium-high heat. Mist the crab cakes with cooking spray and cook, sprayed-side down, 3 to 4 minutes. Spray the tops, flip and cook 3 to 4 more minutes. Serve with lemon wedges.

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