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So I have always wanted to make crab cakes as they are one of my favorite dishes to order, but sadly this is the first time I have ever been able to. Let me just say they turned out really delicious. Although I don’t think I put enough panko in the crab cake mix or something else because it seemed as if they wouldn’t stick together that well. But the taste was amazing and the panko breading on the outside was a really great touch. I love the flavor of these and also the mustard sauce was a different condiment, which complimented the crab cakes quite well. I really liked all the different flavors that came together in this recipe. Granted when out I have tasted better made crab cakes, but for the first go around I think these turned out pretty good!

Serves 4, 2 crab cakes each, 1.5 teaspoons of sauce
Ingredients

1/3 cup prechopped red bell pepper
2 tablespoons canola mayonnaise
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 green onions, chopped
1 large egg, lightly beaten
1 large egg yolk, lightly beaten
1 1/3 cups panko (Japanese breadcrumbs), divided
1 pound 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 ground red pepper

Preparation

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