Not-so-bad-for-you Crab Cakes

I love crab cakes, but feel guilty eating them because they can be less than healthy for us. These are from Ellie Krieger (FoodNetwork) who hosts a show called Healthy Appetite. I'll be honest, sometimes the things she makes are so healthy that I say "pass." I personally believe that if you're going to make mac and cheese, crab cakes, lasagna, just make it. Don't ruin it with all kinds of healthy fat cutting stuff. Commit to the guilt.

But, I digress... these were great! The recipe made a lot too, so I froze them and took them to my Uncle Larry who's been eating them when my aunt isn't cooking dinner. Cute!

Crab Cakes

Adapted from Ellie Krieger

Ingredients

1 tbsp plus 2 tsp extra virgin olive oil

2 scallions, thinly sliced

1/2 c finely chopped red bell pepper

1 c panko (Japanese breadcrumbs) *this really makes a difference, you can get em at Trader Joe's

1 lrg egg, beaten

2 tbsp nonfat milk

1 tsp Worcestershire sauce

2 tsp dijon mustard

1 tbsp lemon juice, plus extra for serving

1/2 tsp Old Bay seasoning

Hot sauce, to taste

1 lb lump crab or crab claw meat (pick it through with your fingers to check for shell pieces)

Cooking spray

Directions

Heat 2 tsp olive oil in a large nonstick skillet over medium high heat. Add the scallions and bell pepper. Cook until softened, about 2 min. Cool slightly.

Mix 1/2 c panko, egg and milk in a small bowl. In a medium bowl, whisk the Worcestershire sauce, mustard, lemon, Old Bay and hot sauce; fold in the crab meat, panko mixture, scallion-bell pepper mixture, 1/4 tsp salt and a pinch of pepper. Form into desired number and size of patties and refrigerate for at least 30 minutes.

Coat the crab cakes with the remaining 1/2 c panko. Heat the remaining 1 tbsp olive oil in a skillet over medium high heat. Mist the crab cakes with cooking spray and cook, sprayed-side down, 3-4 min. Spray the tops, flip and cook another 3-4 min. Serve with lemon wedges.