Crab Cakes with Red Pepper Mayonnaise

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Panko lends these crab cakes a nice, crunchy crust. These cakes are large enough to serve as a main dish, but you also can form smaller appetizer cakes.

Yield: 6 servings (serving size: 1 crab cake, about 1 1/2 cups watercress, and about 1 1/2 tablespoons mayonnaise)

Nutritional Information
Calories:234 (34% from fat)
Fat:8.8g (sat 3.5g,mono 1.7g,poly 2.7g)
Protein:22g
Carbohydrate:15.2g
Fiber:1.4g
Cholesterol:96mg
Iron:0.9mg
Sodium:625mg
Calcium:165mg

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  • 6

Ingredients

  • Red Pepper Mayonnaise:
  • 1 roasted red pepper
  • 1/3 cup reduced-fat mayonnaise
  • 1 garlic clove
  • Dash of hot pepper sauce (such as Tabasco)
  • Crab Cakes:
  • 1/3 cup reduced-fat mayonnaise
  • 1/4 cup minced red onion
  • 1/4 cup minced red bell pepper
  • 2 tablespoons minced celery
  • 1 1/2 teaspoons fresh lemon juice
  • 1 egg white, lightly beaten
  • 1 pound lump crabmeat, shell pieces removed
  • 1 1/4 cups panko (Japanese breadcrumbs), divided
  • 2 tablespoons butter, divided
  • 10 cup trimmed watercress (about 10 ounces)
  • 6 lemon wedges (optional)

Preparation

Step 1

To prepare mayonnaise,
Place pepper, 1/3 cup mayonnaise, garlic, and hot pepper sauce in a food processor. Process until smooth; transfer to a bowl, and chill.

To prepare crab cakes, combine 1/3 cup mayonnaise and next 6 ingredients (through crab) and 3/4 cup panko in a large bowl; stir until well combined. Form into 6 patties; dredge patties in remaining 1/2 cup panko. Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add 3 patties to pan; cook 10 minutes or until lightly browned and cooked through, turning once. Remove from pan, and keep warm. Repeat procedure with remaining butter and patties. Serve crab cakes with watercress and red pepper mayonnaise. Garnish with lemon wedges, if desired.

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