CRAB CAKES

The panko bread crumbs create a light, fluffy crab cake with a nice crunch.  This, along with no use of butter in this recipe, form a healthy meal.

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

Directions

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, scallion-bell 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.

(Recipe courtesy of Ellie Krieger of Food Network: http://www.foodnetwork.com/recipes/ellie-krieger/crisp-crab-cakes-recipe/index.html)