Crisp Crab Cakes Recipe

Name: Crisp Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat.
2
Add the scallions and bell pepper and cook until they begin to soften, about 2 minutes.
3
Cool slightly.
4
Mix 1/2 cup panko, the egg and milk in a small bowl.
5
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.
6
Shape into 8 patties and refrigerate 30 minutes.
7
Coat the crab cakes with the remaining 1/2 cup panko.
8
Heat the remaining 1 tablespoon olive oil in the skillet over medium-high heat.
9
Mist the crab cakes with cooking spray and cook, sprayed-side down, 3 to 4 minutes.
10
Spray the tops, flip and cook 3 to 4 more minutes.
11
Serve with lemon wedges.
12
Per serving (2 crab cakes): Calories 220; Fat 9 g (Saturated 2 g); Cholesterol 155 mg; Sodium 630 mg; Carbohydrate 8 g; Fiber 1 g; Protein 26 g
13
Photograph by Andrew Mccaul

175

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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), and more.

Yes, Crisp Crab Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crisp Crab Cakes

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