Crab Cakes With Mustard Sauce

• 13 cup prechopped red bell pepper
• 2 tablespoons canola mayonnaise
• 14 teaspoon kosher salt
• 14 teaspoon black pepper
• 2 green onions, chopped
• 1 large egg, lightly beaten
• 1 large egg yolk, lightly beaten
• 1 13 cups panko breadcrumbs, divided
• 1 lb 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
• 18 teaspoon groun red pepper

1. Combine the first 7 ingredients.
2. Add 1/3 cup panko, and crab and toss gently.
3. Divide crab mixture into 8 equal portions, and shape each into a 3/4 inch thick patty.
4. Place remaining panko in a shallow dish, and gently dredge in remaining panko.
5. Heat a large skillet over medium-high heat.
6. Add 1 tablespoon oil to pan.
7. Add 4 crabcakes to pan, and cook for 4 minutes on each side, remove from pan and keep warm.
8. Repeat procedure with remaining oil, and crab cakes.
9. Combine the remaining 2 tablespoons mayo, and remaining ingredients, and serve with crab cakes.

red bell pepper, canola mayonnaise, kosher salt, black pepper, green onions, egg, egg yolk, breadcrumbs, lump crabmeat, olive oil, canola mayonnaise, sour cream, parsley, mustard, white wine vinegar, groun red pepper

Taken from www.food.com/recipe/crab-cakes-with-mustard-sauce-462658 (may not work)