Crab Cakes With Spicy Pepper Mayonnaise

• 1 red bell pepper
• 1 jalapeno pepper (vein and seeds removed)
• 13 cup reduced-fat mayonnaise
• 1 garlic clove
• 13 cup reduced-fat mayonnaise
• 14 cup minced red onion
• 14 cup minced red bell pepper
• 1 minced jalapeno pepper (vein and seeds removed)
• 2 tablespoons minced celery
• 1 12 teaspoons fresh lemon juice
• 1 egg white, lightly beaten
• 1 lb lump crabmeat (shell and pieces removed)
• 1 14 cups panko breadcrumbs, divided
• 2 tablespoons butter, divided
• 10 cups trimmed watercress
• 1 lemon, juice of
• 1 tablespoon olive oil
• 6 lemon wedges

1. Preheat broiler:.
2. To prepare mayonnaise, cut bell pepper and one jalapeno in half lengthwise; discard seeds and membranes.
3. Place both pepper halves, skin sides up, on a foil lined baking sheet; flatten with hand.
4. Broil 12 minutes or until blackened.
5. Place in a zip-top plastic bag; seal.
6. Let stand 10 minutes.
7. Peel peppers.
8. Place peppers, 1/3 cup mayonnaise, and garlic in a food processor.
9. Process until smooth; transfer to a bowl, and chill.
10. To prepare crab cakes, combine 1/3 cup mayonnaise and next 7 ingredients (through crab) and 3/4 cup panko in a large bowl; stir until well combined.
11. Form into 6 patties; dredge patties in remaining 1/2 cup panko.
12. Heat 1 Tbs butter in a large nonstick skillet over medium-high heat.
13. Add 3 patties to pan; cook 10 minutes or until lightly browned and cooked through, turning once.
14. Remove from pan, and keep warm.
15. Repeat procedure with remaining butter and patties.
16. Serve cakes with watercress tossed with juice of 1 lemon and 1 Tbs olive oil, and spicy pepper mayonnaise.
17. Garnish with lemon wedges.

red bell pepper, pepper, mayonnaise, garlic, mayonnaise, red onion, red bell pepper, jalapeno pepper, celery, lemon juice, egg, lump crabmeat, breadcrumbs, butter, trimmed watercress, lemon, olive oil, lemon wedges

Taken from www.food.com/recipe/crab-cakes-with-spicy-pepper-mayonnaise-380898 (may not work)