Crisp Crab Cakes

Ingredients

• 1 pound crab claw meat picked over
• 2 teaspoons dijon mustard 
• 1 large eggs lightly beaten
• 1 Dash hot sauce 
• 8 servings kosher salt and pepper freshly ground
• 1 tablespoon juice of lemon fresh for serving
• 2 tablespoons nonfat milk 
• 0.5 teaspoon old bay seasoning 
• 1 tablespoon olive oil extra-virgin
• 1 cup panko bread crumbs (Japanese breadcrumbs)
• 0.5 cup bell pepper red finely chopped
• 2  scallions thinly sliced
• 1 teaspoon worcestershire sauce 

Equipment

• bowl
• frying pan
• whisk

Directions

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. Cool slightly.
3. 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.
4. 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.
5. Serve with lemon wedges.
6. Photograph by Andrew Mccaul