Crab Cakes and Spicy Mustard Sauce

By Reen

Ingredients

• 1/3 cup red bell pepper, chopped
• 2 TBS canola mayonnaise
• 1/4 tsp salt
• 1/4 tsp 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 lb. lump crabmeat, drained and shell pieces removed
• 2 TBS olive oil, divided
• 2 TBS canola mayonnaise
• 2 TBS reduced fat sour cream
• 2 tsp chopped fresh parsley
• 2 tsp Dijon mustard
• 1 tsp white wine vinegar
• 1/8 tsp ground red pepper

Preparation

Step 1

Combine 1st 7 ingredients (bell pepper, mayonaise, salt, pepper, green onion, egg,).
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 and gently dredge patties in panko.
Heat a large skillet over medium-high heat and add 1 TBS oil to pan.
Add 4 crab cakes and cook 4 minutes on each side.
Remove from pan and keep warm; repeat for other 4 crab cakes.
Combine 2 TBS mayonnaise and remaining ingredients (sour cream, parsley, mustard, vinegar, red pepper); serve with crab cakes.
404 calories: 23.7 gm fat; Protein 20 gm; Carb 16.3 gm.