Crab Cakes and Spicy Mustard Sauce

Crab Cakes and Spicy Mustard SauceRecipe
Photo: John Autry and Randy Mayor; Styling: Cindy Barr
We use panko (Japanese breadcrumbs) in these lightened crab cakes for its crisper, airier texture compared to regular breadcrumbs.


Serves 4 (serving size: 2 crab cakes and 1 1/2 tablespoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 404
Fat 23.7 g
Satfat 3.1 g
Monofat 13.5 g
Polyfat 5.4 g
Protein 2 g
Carbohydrate 16.3 g
Fiber 1.2 g
Cholesterol 219 mg
Iron 1.6 mg
Sodium 670 mg
Calcium 149 mg


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


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.