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Serves four

1/3 cup chopped red bell pepper

4 tablespoons canola mayonnaise, divided

¼ teaspoon kosher salt

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¼ teaspoon freshly ground black pepper

2 scallions, chopped

1 large egg, lightly beaten

1 large egg yolk, lightly beaten

11/3 cups panko (Japanese breadcrumbs), divided

1 pound lump crab meat, drained and shell pieces removed

2 tablespoons olive oil, divided

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

1. Combine bell pepper, 2 tablespoons mayonnaise, salt, pepper, onion, egg and egg yolk. Add 1/3 cup panko and crab; toss gently. Divide crab mixture into eight equal portions; shape each into a ¾-inch-thick patty. Place remaining panko in shallow dish. Gently dredge patties in panko.

2. Heat large skillet over medium-high heat. Add 1 tablespoon oil to pan. Add four crabcakes; cook four minutes on each side. Remove from pan; keep warm. Repeat procedure with remaining oil and crabcakes. Combine 2 tablespoons mayonnaise and remaining ingredients; serve with crabcakes.

From Cooking Light

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