Crispy crab cakes

Ingredients:

• 1 tbsp + 2 tsp olive oil
• 2 green onions, thinly sliced
• 0.5 cup finely chopped red bell pepper
• 1 tbsp. panko breadcrumbs
• 1 large egg, lightly beaten
• 2 tbsp. l. low-fat milk
• 1 teaspoon Worcestershire sauce
• 2 teaspoons Dijon mustard
• 1 tbsp freshly squeezed lemon juice + lemon wedges for serving
• 0.5 tsp seasoning Old Bay
• A little hot sauce
• 450 g of lump crab meat or meat from the claws, sorted

Preparation:

1. In a large nonstick skillet, heat 2 teaspoons olive oil over medium-high heat. Add the shallots and bell peppers and cook until the vegetables begin to soften, about 2 minutes. Let cool slightly.
2. In a small bowl, combine 1/2 cup breadcrumbs, egg, and milk. In a medium bowl, combine Worcestershire sauce, mustard, lemon juice, Old Bay seasoning, and hot sauce; stir in the crabmeat, panko mixture, roasted pepper and onion mixture, 1/4 teaspoon salt, and a pinch of black pepper.
3. Form 8 crab cakes and refrigerate them for 30 minutes. Roll the crab cakes in the remaining 1/2 cup breadcrumbs. Heat the remaining 1 tablespoon olive oil in a skillet over medium-high heat.
4. Spray the crab cakes with cooking spray and cook, sprayed side down, for 3-4 minutes. Spray the top with cooking spray, flip, and cook for another 3-4 minutes. Serve with lemon wedges.