Appetizers / Soups / Salads

Crisp Crab Cakes takes 20 minutes to prepare.

Crisp Crab Cakes takes 10 minutes to cook.

Crisp Crab Cakes makes 16 servings.

The ingredients for Crisp Crab Cakes are:

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

Here is how you make Crisp Crab Cakes:

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 (or 16 mini) 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 (less time for smaller patties). Serve with lemon wedges.Serving Size: makes 8 patties - (16 mini)Number of Servings: 16Recipe submitted by SparkPeople user C39922.

The nutritional information for Crisp Crab Cakes is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 48.2

• Total Fat: 2.3 g
• Cholesterol: 36.6 mg
• Sodium: 257.6 mg
• Total Carbs: 0.8 g
• Dietary Fiber: 0.2 g
• Protein: 4.6 g