Crisp Crab Cakes & Corn

Crisp Crab Cakes & Corn
1 tablespoon plus 2 teaspoons 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 teaspoon Worcestershire sauce
2 teaspoons Dijon mustard
1 tablespoon fresh lemon juice
1/2 teaspoon Old Bay Seasoning
Dash of hot sauce
1 pound lump crab or crab claw meat, picked over
salt and pepper to taste
Olive-oil cooking spray

Heat 2 teaspoon of olive oil in a large nonstick skillet over medium-high heat. Add the scallions and red bell pepper and cook until they begin to soften, about 2 minutes. Cool slightly.

Mix 1/2 cup panko, 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-bell pepper mixture, 1/4 teaspoon 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. Spay the tops, flip and cook 3 to 4 more minutes. Serve with lemon wedges.

Sweet Corn and Jalapeno Relish

2 tablespoons butter
1 cup fresh sweet corn kernels, sliced from cob, about 3 ears
2 jalapeno peppers, seeds and membranes removed, diced
1/2 tablespoon fresh thyme
salt and pepper to taste

On medium-high heat melt butter is frying pan. Add corn, diced jalapeno, thyme, salt, and pepper. Fry until corn begins to browns.

Caper Tartar Sauce

2 cups mayonnaise
3/4 teaspoon hot mustard
1/4 teaspoon ground white pepper
1/4 teaspoon salt
1/2 cup dill pickle relish
1 cup diced yellow onion
1/2 cup parsley chopped
2 tablespoons capers

Dill Tartar Sauce

1 cup mayo
1/2 cup minced onion
1/4 cup chopped fresh dill
1/4 teaspoon salt