But, this was, hands-down, the BEST crab cake I've ever eaten. (Well, to be truthful, I've actually never eaten a crab cake. BUT, my sister in law was just in town and she said they were the best crab cakes she's ever eaten.) Seriously, they were amazing.
I actually made them twice. The first batch was made prior to Kelly's visit. Then, she saw that I had made them and was super excited, so we picked up some more ingredients and I made them again. We ended up splurging the second time around and bought some pricier (much pricier) crab meat and mixed it with some less than pricey (but still pretty pricey) crab meat. Both Ron and I felt that the second batch, with more expensive crab, was ten times better. Perhaps we are snobs, or perhaps I had more confidence the second time around, but there is something to better ingredients.
They were very simple to mix up. My only problem was with a few falling apart. A few reviewers mentioned that they could've used another egg to bind, and I agree. And the panko was a bit tough to coat because it wouldn't really stick. But they had tons of flavor. They were nutritious. And, better yet? They came from Ellie Krieger's recipe in the recent Food network magazine. 2 crab cakes would only set you back about 220 calories. Goodbye, mayo-laden crab cakes!
Ellie Krieger, Food Network
Yield: 8 crab cakes
- 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
- Heat 2 tsp oil in a large nonstick skillet over medium high heat. Add the scallions and bell pepper, cooking until they begin to soften, about 2 minutes. Cool slightly.
- Mix 1/2 cup panko, 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 tsp salt and a pinch of pepper.
- Shape into 8 patties and refrigerate for 30 minutes.
- Coat the crab cakes with the remaining 1/2 cup panko.
- Heat the remaining 1 tbsp oil in the skillet over medium-high heat.
- Mist the crab cakes with cooking spray and cook, sprayed side down, 3-4 minutes. Spray the tops, flip and cook 3-4 minutes more.
- Serve with lemon wedges.