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Crab Cakes and Spicy Mustard Sauce

Photo: John Autry and Randy Mayor; Styling: Cindy Barr
Yield Serves 4 (serving size: 2 crab cakes and 1 1/2 tablespoons sauce)
We use panko (Japanese breadcrumbs) in these lightened crab cakes for its crisper, airier texture compared to regular breadcrumbs.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.