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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

Description

We Use Panko (Japanese Breadcrumbs) In These Lightened Crab Cakes For Its Crisper, Airier Texture Compared To Regular Breadcrumbs.

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