Crab Cakes With Mustard Sauce

Great crab cakes for company, or a nice dinner. Serve with a salad.

• Ready In: 23 mins
• Serves: 4-8
• Yields: 8 crabcakes

Ingredients

• 1⁄3 cup  prechopped red bell pepper
• 2  tablespoons  canola mayonnaise
• 1⁄4 teaspoon kosher salt
• 1⁄4 teaspoon black pepper
• 2  green onions, chopped
• 1  large egg, lightly beaten
• 1  large  egg yolk, lightly beaten
• 1 1⁄3 cups panko breadcrumbs, divided
• 1  lb 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  groun  red pepper

Directions

1. Combine the first 7 ingredients.
2. Add 1/3 cup panko, and crab and toss gently.
3. Divide crab mixture into 8 equal portions, and shape each into a 3/4 inch thick patty.
4. Place remaining panko in a shallow dish, and gently dredge in remaining panko.
5. Heat a large skillet over medium-high heat.
6. Add 1 tablespoon oil to pan.
7. Add 4 crabcakes to pan, and cook for 4 minutes on each side, remove from pan and keep warm.
8. Repeat procedure with remaining oil, and crab cakes.
9. Combine the remaining 2 tablespoons mayo, and remaining ingredients, and serve with crab cakes.