Crisp Crab Cakes

1 T. + 2 t. extra virgin olive oil

2 scallions, thinly sliced

½ c. finely chopped red bell pepper

1 c. panko breadcrumbs

1 large egg, lightly beaten

2 T. nonfat milk

1 t. worchestershire sauce

1 t. Dijon mustard

1 T. fresh lemon juice, plus wedges for serving

½ t. old bay seasoning

Dash of hot sauce

1 lb. lump crab

Salt and pepper

Olive oil cooking spray

Heat 2 t. oil in 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 ¼ c. panko, the egg and milk in a small bowl. In a medium bowl, whisk the Worcestershire, mustard and lemon juice, old bay and hot sauce; fold in the crabmeat, panko mix and scallion mix, ¼ t. salt and a pinch of pepper. Shape into 8 patties and refrigerate for 30 minutes.

Coat the crab cakes with the remaining panko and heat the remaining T. of oil in a skillet over medium high heat. Mist the cakes with cooking spray and cook, sprayed side down for 3 to 4 minutes. Spray the tops and flip and cook for 3 to 4 minutes more.

I am adding this later. I no longer cook the cakes in a skillet. I put them on a sheet pan that is covered with parchment paper and bake them for about 10 minutes at 350º. I just guessed at the timing but it doesn't take long for them to have color and then they are done. They stay together much better than flipping them over. It still tastes the same. Yum!