Crab Cakes with Spicy Mustard Sauce
A quick 20 minute meal, perfect for busy weeknight dinners!
Ingredients
- 1/3 cup chopped 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 I used stone ground
- 1 teaspoon white wine vinegar
- 1/8 teaspoon ground red pepper cayenne
Instructions
- Combine the chopped red bell pepper, mayo, salt, pepper, green onions, egg, and egg yolk.1/3 cup chopped red bell pepper, 2 tablespoons canola mayonnaise, 1/4 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 2 green onions, 1 large egg, 1 large egg yolk
- Add ⅓ cup of the panko and the crab meat, tossing to combine. Divide the mixture into 8 equal portions and shape into patties.1 1/3 cups panko, 1 pound lump crabmeat
- Add the remaining panko to a shallow dish and dredge the patties in the panko.1 1/3 cups panko
- Heat a large saute pan over medium-high heat. Add 1 tablespoon olive oil to the pan and add 4 crab cakes. Cook for 4 minutes on each side.2 tablespoons olive oil
- Remove from pan, and keep warm. Repeat with the remaining olive oil and crab cakes.
- To make the mustard sauce, combine 2 tablespoons mayo, reduced-fat sour cream, parsley, Dijon mustard, white wine vinegar, and cayenne in a small bowl. Serve with the crab cakes.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
Notes
If you make this recipe, share a photo on Instagram and tag me @icancookthat!