Crisp Crab Cakes

Directions

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