Crab Cakes and Spicy MustArd Sauce

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Ingredients:

1/3 cup(s) per-chopped red bell pepper

2 tablespoon(s) canola mayonnaise

1/4 teaspoon(s) kosher salt

1/4 teaspoon(s) freshly ground black pepper

2 green onions chopped

1 large egg lightly beaten

1 large egg yolk lightly beaten

1 1/3 cup(s) panko divided

1 pound(s) limp crabmeat drained and shelled

2 tablespoon(s) olive oil divided

2 tablespoon(s) canola mayonnaise

2 tablespoon(s) reduced-fat sour cream

2 teaspoon(s) fresh parsley chopped

2 teaspoon(s) dijon mustard

1 teaspoon(s) white wine vinegar

1/8 teaspoon(s) ground red pepper

Directions:

1. Combine first 7 ingredients. Add 1/3 cup panko and crab; toss gently. Divide the 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