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Crisp Crab Cakes

Ellie Krieger
  • 60 minutes
  • Serves 8

INGREDIENTS

1 lb

Lump crab or crab claw meat

1/2 cup

Red bell pepper

2

Scallions

1

Egg, large

2 tsp

Dijon mustard

1 dash

Hot sauce

1 tbsp

Lemon juice, fresh

1 tsp

Worcestershire sauce

1

Kosher salt and freshly ground pepper

1/2 tsp

Old bay seasoning

1 2/3 tbsp

Olive oil, extra-virgin

1

Olive-oil cooking spray

1 cup

Panko

2 tbsp

Milk, nonfat