Occasionally I will ask my co-workers what they would like to see featured in “In The Kitchen.” Sometimes the answer is a moment of laughter in our day!
Last week I asked my boss, Brenda Pilson, what she would like to see, “In the Kitchen.” Her quip was “Someone in there cooking for me!”
Knowing that Brenda, like myself, loves any recipe with crab meat in it, I found a recipe for Crispy Crab Cakes on the Food Network site and gave it a try. They were delicious, easy to make and sure to please.
Going back to my office mates for help, I asked Brenda what she would like served with the Crispy Crab Cake.
Her answer? A fork.
So get your forks ready and try out these Food Network Crispy Crab Cakes, courtesy of Ellie Krieger for Food Network Magazine.
Crisp Crab Cakes
1 tablespoon plus 2 tsp. 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 tsp. Worcestershire sauce
2 tsp. Dijon mustard
1 tablespoon fresh lemon juice, plus lemon wedges for serving
1/2 tsp. Old Bay Seasoning
Dash of hot sauce
1 pound lump crab or crab claw meat, picked over Kosher salt and freshly ground pepper
Heat 2 tsp. olive oil in a large non-stick skillet over med-high heat. Add the scallions and bell pepper and cook until they begin to soften, about 2 minutes. Cool slightly.
Mix 1/2 cup of the 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/pepper mixture, 1/4 tsp 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.