Crab Cakes and Spicy Mustard Sauce

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 1

We use panko (Japanese breadcrumbs) in these lightened crab cakes for its crisper, airier texture compared to regular breadcrumbs.

Ingredients:

1/3 cup prechopped red bell pepper

2 tablespoons canola mayonnaise

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 green onions, chopped

1 large egg, lightly beaten

1 large egg yolk, lightly beaten

1 1/3 cups panko (japanese breadcrumbs), divided

1 pound lump crabmeat, drained and shell pieces removed

2 tablespoons olive oil, divided

2 tablespoons canola mayonnaise

2 tablespoons reduced-fat sour cream

2 teaspoons chopped fresh parsley

2 teaspoons dijon mustard

1 teaspoon white wine vinegar

1/8 teaspoon ground red pepper

Directions:

1. Combine first 7 ingredients. Add 1/3 cup panko and crab; toss gently. Divide crab mixture into 8 equal portions; shape each into a 3/4-inch-thick patty. Place remaining panko in a shallow dish. Gently dredge patties in panko.
2. Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan. Add 4 crab cakes to pan; cook 4 minutes on each side. Remove from pan; keep warm. Repeat procedure with remaining oil and crab cakes.
3. Combine 2 tablespoons mayonnaise and remaining ingredients; serve with crab cakes.

By RecipeOfHealth.com