Healthy Crab Cakes
8 oz. lump crabmeat
2 tablespoons green onions, finely chopped
1/4 cup red bell pepper, diced
2 tablespoons mayonnaise
1 teaspoon lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon Old Bay seasoning
1/2 teaspoon Worcestershire sauce
1 large egg, lightly beaten
2/3 cup panko breadcrumbs, divided
salt and black pepper to taste
1 tablespoon olive oil
1 lemon, quartered
Pick crabmeat, removing any bits of shell. Stir together green onions, next 10 ingredients, and 1/3 cup panko in a large bowl. Add crabmeat, and stir gently to combine.
Shape mixture into 4 balls. Dredge balls in remaining 1/3 cup of panko. Gently flatten each ball to form a 4-inch patty.
Heat olive oil in a large skillet. Add patties and cook over medium-high heat approximately 3 minutes on each side or until golden brown. Serve with lemon wedges.
2 tablespoons green onions, finely chopped
1/4 cup red bell pepper, diced
2 tablespoons mayonnaise
1 teaspoon lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon Old Bay seasoning
1/2 teaspoon Worcestershire sauce
1 large egg, lightly beaten
2/3 cup panko breadcrumbs, divided
salt and black pepper to taste
1 tablespoon olive oil
1 lemon, quartered
Pick crabmeat, removing any bits of shell. Stir together green onions, next 10 ingredients, and 1/3 cup panko in a large bowl. Add crabmeat, and stir gently to combine.
Shape mixture into 4 balls. Dredge balls in remaining 1/3 cup of panko. Gently flatten each ball to form a 4-inch patty.
Heat olive oil in a large skillet. Add patties and cook over medium-high heat approximately 3 minutes on each side or until golden brown. Serve with lemon wedges.
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