{"id":815,"date":"2010-09-04T12:37:01","date_gmt":"2010-09-04T16:37:01","guid":{"rendered":"http:\/\/mimbly.com\/wordpress\/?p=815"},"modified":"2011-06-28T11:12:40","modified_gmt":"2011-06-28T15:12:40","slug":"crisp-crab-cakes-ellie-krieger","status":"publish","type":"post","link":"https:\/\/mimbly.com\/wordpress\/2010\/09\/04\/crisp-crab-cakes-ellie-krieger\/","title":{"rendered":"Crisp Crab Cakes – Ellie Krieger via Terry"},"content":{"rendered":"

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1\tcup\tpanko (Japanese breadcrumbs)
\n1\tlarge egg — lightly beaten
\n2\ttablespoon nonfat milk
\n1\tteaspoon\tWorcestershire sauce
\n2\tteaspoon\tdijon mustard
\n1\ttablespoon fresh lemon juice — plus lemon wedges for serving
\n1\/2\tteaspoon\tOld Bay Seasoning
\nseveral dashes\tof hot sauce
\n1\tlbs\tlump crab or crab claw meat — picked over
\nKosher salt and freshly ground pepper
\nOlive-oil cooking spray
\n1 tablespoon plus 2 teaspoons extra-virgin olive oil
\n2 scallions — thinly sliced–optional
\n1\/2\tcup\tfinely chopped red bell pepper–optional<\/p>\n

Mix 1\/2 cup 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 crab meat, panko mixture, scallion, bell pepper mixture, 1\/4 teaspoon salt and a pinch of pepper. Shape into 8 patties and refrigerate 30 minutes.<\/p>\n

Optional<\/strong> ingredients — I did not use scallions or peppers but here are the directions if you choose to use them. \u00a0Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add the scallions and bell pepper and cook until they begin to soften, about 2 minutes. Cool slightly.<\/p>\n

Coat the crab cakes with the remaining 1\/2 cup panko. Place on baking sheet, put a pat of butter on each cake. Bake at 400 for 15 min. Serve with lemon wedges.<\/p>\n

Optional method of preparation<\/strong> –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.<\/p>\n

Yield: 6 crab cakes<\/p>\n

Serve with Avocado Sauce<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

1 cup panko (Japanese breadcrumbs) 1 large egg — lightly beaten 2 tablespoon nonfat milk 1 teaspoon Worcestershire sauce 2 teaspoon dijon mustard 1 tablespoon fresh lemon juice — plus lemon wedges for serving 1\/2 teaspoon Old Bay Seasoning several … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,80,7,12],"tags":[516,540,4,519],"class_list":["post-815","post","type-post","status-publish","format-standard","hentry","category-appetizers","category-entree","category-recipes","category-seafood","tag-appetizers","tag-crab-cakes","tag-main","tag-seafood"],"_links":{"self":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/815","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/comments?post=815"}],"version-history":[{"count":9,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/815\/revisions"}],"predecessor-version":[{"id":823,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/815\/revisions\/823"}],"wp:attachment":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/media?parent=815"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/categories?post=815"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/tags?post=815"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}