Crab Cakes and Spicy MustArd Sauce

Photo: danimama

Yield: 4 servings ( Serving Size: 2 crab cakes )
Community Recipe from


  • 1/3 cup(s) Per-chopped red bell pepper
  • 2 tablespoon(s) Canola mayonnaise
  • 1/4 teaspoon(s) Kosher salt
  • 1/4 teaspoon(s) Freshly ground black pepper
  • 2 green onions Chopped
  • 1 Large egg Lightly beaten
  • 1 Large egg yolk Lightly beaten
  • 1 1/3 cup(s) Panko Divided
  • 1 pound(s) Limp crabmeat Drained and shelled
  • 2 tablespoon(s) Olive oil Divided
  • 2 tablespoon(s) Canola mayonnaise
  • 2 tablespoon(s) Reduced-fat sour cream
  • 2 teaspoon(s) Fresh parsley Chopped
  • 2 teaspoon(s) Dijon mustard
  • 1 teaspoon(s) White wine vinegar
  • 1/8 teaspoon(s) Ground red pepper


  1. Combine first 7 ingredients. Add 1/3 cup panko and crab; toss gently. Divide the 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.
January 2013

This recipe is a personal recipe added by danimama and has not been tested or endorsed by MyRecipes.

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