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Ingredients

1 tablespoon canola oil plus more for frying
2 ribs celery, finely chopped
1 ear fresh corn, husked, kernels cut off
1 green onion, thinly sliced
1/2 small red bell pepper, cored, seeded and finely chopped
1/2 small green bell pepper, cored, seeded and finely chopped
Salt and pepper to taste
2 1/2 cups panko breadcrumbs
1 (8-ounce) container lump crab meat
1 egg, lightly beaten
Grated zest of 1 lemon
1 cup mayonnaise
1 to 3 teaspoons Asian chile sauce

Description

This Combination Of Fresh Crab And Seasonal Sweet Corn And Red Peppers Provides A Sweet And Savory Combination For These Light Crab Cakes With Just A Touch Of Bright Lemon Zest. For A Light But Satisfying Meal, Serve Them Atop A Bed Of Mixed Greens Dresse

Wholefoods