• olive oil
• 2 scallions
• 1/2 cup red pepper
• 1 cup panko
• 1 egg, beaten
• 2 tbsp. milk
• 1 tsp. Worcestershire sauce
• 2 tsp. dijon mustard
• 1 tbsp. lemon juice
• 1/2 tsp. Old Bay seasoning
• hot sauce
• 1 lb. lump crab claw meat
• salt and pepper

Heat olive oil, add scallions and red peppers and cook about 2 minutes (until soft). Cool slightly. Mix 1/2 cup panko, egg, milk in small bowl. In another bowl, whisk Worcestershire, mustard, lemon juice, Old Bay and hot sauce; fold in the crab meat, panko mixture, scallion/red pepper mixture, salt and pepper. Shape into patties and refrigerate 30 minutes. Cover crab cakes with remaining 1/2 cup panko. Heat olive oil over medium-high heat. Mist crab cakes with cooking spray and cook 3-4 minutes. Spray the tops, flip and cook another 3-4 minutes.