| Level: | Easy |
| Total: | 1 hr |
| Prep: | 20 min |
| Inactive: | 30 min |
| Cook: | 10 min |
| 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
Instructions
- 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 |
| Total Fat | 9 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 155 milligrams |
| Sodium | 630 milligrams |
| Carbohydrates | 8 grams |
| Dietary Fiber | 1 grams |
| Protein | 26 grams |
Reviews
This is the only recipe I use for my crab cakes. They are flavorful, crispy and light. I serve them to my East coast friends and they always ask for the recipe. I put them on top of a bed of arugula dressed with a lime vinegarette.
I have made this multiple timess and we love it!
This is my new go-to recipe for crab cakes. The flavor and outside crispness was excellent. I prepared them early in the day and refrigerated them for 2-3 hrs. After reading about some problems with them falling apart, i added 1tbsp mayo for insurance. I’m sure it didn’t change the flavor but did hold things together well. Have tried other recipes but this is by far the best!
I followed the recommended modifications from all of the previous comments, and these were great. They held together and were very tasty. The modifications I made were as follows: I added an extra 1/4 cup of bread crumbs (I used regular plain bread crumbs because that’s what I had in the pantry and they worked fine); two eggs, no milk; I doubled the old bay seasoning and added some red pepper flakes; I made mini cakes (14 instead of 8). This was my first time making crab cakes and I’m so pleased with the results, which is good because lump crab meat is not cheap!
Sounds easy.
It was a hit in my household!
Big hit with family — Crab was right proportion to other ingredients
Loved it!
I think it’s excellent!
the flavor was great! the cakes themselves did not stay together but I am going to make them again and use it as stuffing for some portabello mushroom caps.