Ingredients:
1 pound fresh lump crabmeat, (2 cups), picked over and patted dry1 cup panko breadcrumbs
1/4 cup low-fat mayonnaise
1 large egg white, lightly beaten
2 tablespoons lemon juice
1 scallion, trimmed and finely chopped
1/3 cup finely diced red or green bell pepper
1 teaspoon Old Bay or Cajun seasoning
1/4 teaspoon freshly ground pepper
1/4-1/2 teaspoon hot sauce
1/2 cup fine dry breadcrumbs
1 teaspoon canola oil
Lemon wedges, for garnish
Quick Sauce:
2 tablespoons low-fat mayonnaise
2 tablespoons reduced-fat sour cream
2 teaspoons Cajun or other seasoning
2 teaspoons Dijon mustard
1 teaspoon white wine vinegar (optional)
1/8 teaspoon ground red pepper
PREPARATION
1. Stir crabmeat, fresh breadcrumbs, mayonnaise, egg white, lemon juice, scallion, bell pepper, parsley, Old Bay seasoning, pepper and hot sauce to taste in a large bowl.
2. Place dry breadcrumbs in a shallow dish. Form the crab mixture into six 1/2-inch-thick patties. (The mixture will be very soft.) Dredge the patties in the dry breadcrumbs, reshaping as necessary.
3. Brush oil evenly over the bottom of a non-stick skillet. Heat the pan over medium-high heat. Add the crab cakes and cook until the undersides are golden, about 4 minutes on each side.
4. Stir the sauce ingredients together, adjusting to taste, and serve with green salad.
