Photo: John Autry and Randy Mayor; Styling: Cindy Barr
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
How to Make It
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.
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.
Combine 2 tablespoons mayonnaise and remaining ingredients; serve with crab cakes.
I served these on New Year's Eve to some friends from Seattle (fish and shellfish connoisseurs)! They were a huge success! Excellent flavor, nice heat in the sauce. I'm making them again tonight w/my leftover crab. Thumbs up all the way around. Recommend back fin meat, and I had best results keeping the cakes together by chilling them in the fridge for an hour or so before cooking.
These were wonderful...I also made these as directed without the sauce. I am not a big mayo fan, so I used a zesty cocktail sauce instead of the mustard sauce... less calories and adds a little kick! The only thing that I noticed was that it was difficult to get the even brown color with only two tbs of oil.
I was surprised with just how good these crab cakes were! A great weeknight option. Check out my post with step-by-step photos here: http://www.icancookthat.org/2015/01/crab-cakes-with-spicy-mustard-sauce.html
Really enjoyed this, but my crab cakes sort of fell apart, what's the trick to prevent them from doing that when you saute? I used chipotle olive oil and it gave them a nice little kick. Liked the sauce a lot too. Will make again. Served with an arugula, red onion and orange salad with a raspberry balsamic vinaigrette. Yum.
These were delicious! The only change I made was to use (cheaper) canned white crab. The sauce was perfect! Only 8pts. I also served with the suggested Tomato and Arugula Salad, but I sub'd green beans for the arugula. Only 1 pt!
These crab cakes were fantastic and so easy to make! Two 'yums' up!!
The only change I'll make next time is to put the bell pepper and onion in a food processor - I think if the pieces are chopped a bit finer, the cakes will stay together better.
These crab cakes had so much flavor! They were amazing and extremely easy to make. The sauce was very yummy too. Although, my father thought it was a bit too vinegary. I also had a bit of a problem with them falling apart in the skillet, but they still turned out well. Before I flipped each crab cake, I gave them a small spray of olive oil cooking spray, and this helped both sides brown evenly.
I felt like such a gourmet chef when I served these!
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