Crab Cakes and Spicy Mustard Sauce

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

Preparation

• 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.