HEALTHY CRAB CAKES ENJOY DAN

CRAB CAKES by CHEF DAN:


8 CRAB CAKES:

1 pound lump crab meat

2 teaspoons olive oil

1 shallot, thinly slices

1 red bell pepper, chopped

1 cup Panko (Japanese bread crumbs)

1 egg, beaten lightly

2 tablespoons milk

1 teaspoon Old Bay seasoning

1teaspoon Worcestershire sauce

1 tablespoon Franks red hot sauce

1 tablespoon lime juice, plus lime wedges

S&P to taste

1. Heat oil in skillet over medium-high heat.

2. Add shallot and bell pepper and cook for about 2 minutes.

3. Mix 1/2- cup panko, the egg and milk in a bowl.

4. Whisk in the Worcestershire sauce, lime juice, Old Bay and hot sauce.

5. Fold in the crab meat, Panko mixture, bell pepper mixture and a pinch of S&P.

6. Shape into 8 patties and refrigerate 30 minutes.

7. Coat the crab cakes with the remaining1/2- cup of Panko.

8. Heat a little oil in the skillet over medium-high heat.

9. Mist the crab cakes with cooking spray and cook 3-4 minutes.

10. Spray the tops with the cooking spray and flip over and cook 3-4 minutes.

11. Serve with lime wedges.

ENJOY DAN: hallelujah