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Red Pepper Crab Cakes with Lemony Mayo

Photo: Justin Walker; Styling: Cindy Barr
Yield Serves 4 (serving size: 2 crab cakes and about 1 1/2 tablespoons mayonnaise mixture)
Serve with a simple salad of tender butter lettuce leaves and thinly sliced radishes.

Ingredients

  • 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

Nutrition Information

  • calories 277
  • fat 10.3 g
  • satfat 0.9 g
  • monofat 5.3 g
  • polyfat 2 g
  • protein 31 g
  • carbohydrate 10.4 g
  • fiber 1.4 g
  • cholesterol 167 mg
  • iron 1.5 mg
  • sodium 600 mg
  • calcium 125 mg

How to Make It

  1. 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.

  2. 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.