CRAB AND SPAGHETTI RECIPE RECIPES

Steps:

• 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, scallionbell 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.

Steps:

• 1. Trim and finely chop the spring onions, and pick and finely chop the parsley. Beat the egg.
  2. Combine the crabmeat, potatoes, spring onion, parsley, white pepper, cayenne and egg in a bowl with a little sea salt.
  3. Refrigerate for 30 minutes, then shape into 6cm cakes.
  4. Dust with flour and shallow-fry in oil over a medium heat for about 5 minutes each side or until golden-brown.
  5. Serve with pinches of watercress and a dollop of tartare sauce.