Red Pepper Crab Cakes with Lemony Mayo

Photo: Justin Walker; Styling: Cindy Barr

Serve with a simple salad of tender butter lettuce leaves and thinly sliced radishes.

Yield: Serves 4 (serving size: 2 crab cakes and about 1 1/2 tablespoons mayonnaise mixture)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 277
  • Fat: 10.3g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 5.3g
  • Polyunsaturated fat: 2g
  • Protein: 31g
  • Carbohydrate: 10.4g
  • Fiber: 1.4g
  • Cholesterol: 167mg
  • Iron: 1.5mg
  • Sodium: 600mg
  • Calcium: 125mg

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

Preparation

  1. 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. 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.
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