Crab Cakes And Spicy Mustard Sauce

• 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

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

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

Taken from www.myrecipes.com/recipe/crab-cakes-spicy-mustard-sauce (may not work)