Crab Cakes With Mustard Sauce |
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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 8 |
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Great crab cakes for company, or a nice dinner. Serve with a salad. Ingredients:
1/3 cup prechopped red bell pepper |
2 tablespoons canola mayonnaise |
1/4 teaspoon kosher salt |
1/4 teaspoon black pepper |
2 green onions, chopped |
1 large egg, lightly beaten |
1 large egg yolk, lightly beaten |
1 1/3 cups panko breadcrumbs, divided |
1 lb 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 groun red pepper |
Directions:
1. Combine the first 7 ingredients.
2. Add 1/3 cup panko, and crab and toss gently.
3. Divide crab mixture into 8 equal portions, and shape each into a 3/4 inch thick patty.
4. Place remaining panko in a shallow dish, and gently dredge in remaining panko.
5. Heat a large skillet over medium-high heat.
6. Add 1 tablespoon oil to pan.
7. Add 4 crabcakes to pan, and cook for 4 minutes on each side, remove from pan and keep warm.
8. Repeat procedure with remaining oil, and crab cakes.
9. Combine the remaining 2 tablespoons mayo, and remaining ingredients, and serve with crab cakes.
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