Crisp Crab Cakes

• 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

extravirgin olive oil, scallions, red bell pepper, egg, nonfat milk, worcestershire sauce, mustard, lemon juice, hot sauce, lump crab, kosher salt, oliveoil cooking spray

Taken from www.foodnetwork.com/recipes/ellie-krieger/crisp-crab-cakes-recipe.html (may not work)