Serve with a simple salad of tender butter lettuce leaves and thinly sliced radishes.
1 tablespoon olive oil, divided
1 cup finely chopped red bell pepper
3 tablespoons finely chopped celery
1/4 cup thinly sliced green onions
1 pound lump crabmeat, shell pieces removed
2/3 cup panko (Japanese breadcrumbs)
2 tablespoons chopped fresh dill, divided
1/4 teaspoon ground red pepper
1 large egg
1 large egg white
1/4 cup canola mayonnaise
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
How to Make It
Heat a large skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add bell pepper, celery, and green onions to pan; sauté for 4 minutes or until vegetables are tender. Place vegetable mixture, crab, panko, 1 tablespoon dill, ground red pepper, egg, and egg white in a large bowl, stirring gently to combine. Working quickly with damp hands, gently shape about 1/2 cup crab mixture into a 3/4-inch-thick patty. Repeat procedure with remaining crab mixture, forming 8 patties. Wipe pan with paper towels. Return pan to medium-high heat. Add remaining 2 teaspoons oil; swirl to coat. Add patties to pan; cook 3 minutes on each side or until golden and thoroughly heated.
Combine remaining 1 tablespoon dill, mayonnaise, lemon rind, and lemon juice in a small bowl, stirring with a whisk. Top each crab cake with about 2 teaspoons mayonnaise mixture.