HOW TO MAKE A CRABCAKE RECIPES

Name: Crisp Crab Cakes
Prep time: 20 min
Cook time: 10 min
Total time: 1 h
Yield: 8 crab cakes
Ingredients: 1 tablespoon plus 2 teaspoons extra-virgin olive oil; 2 scallions, thinly sliced; 1/2 cup finely chopped red bell pepper; 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 of 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 RECIPE | ELLIE KRIEGER | FOOD NETWORK

Crisp Crab Cakes Recipe | Ellie Krieger | Food Network image

Provided by Ellie Krieger

Categories appetizer

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 8 crab cakes

Number Of Ingredients 14

Ingredients

1 tablespoon plus 2 teaspoons extra-virgin olive oil
2 scallions, thinly sliced
1/2 cup finely chopped red bell pepper
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 of hot sauce
1 pound lump crab or crab claw meat, picked over
Kosher salt and freshly ground pepper
Olive-oil cooking spray

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.

Nutrition Facts : Calories 220, FatContent 9 grams, SaturatedFatContent 2 grams, CholesterolContent 155 milligrams, SodiumContent 630 milligrams, CarbohydrateContent 8 grams, FiberContent 1 grams, ProteinContent 26 grams

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