Crab Cakes with Red Pepper Mayonnaise
Red Pepper Mayonnaise:
1 red bell pepper
1/3 c. reduced-fat mayonnaise
1 garlic clove
Dash of tabasco sauce
1/3 c. reduced fat mayonnaise
1/4 c. minced red onion
1/4 c. minced red bell pepper
2 tbsp. minced celery
1 1/2 tsp. fresh lemon juice
1 egg white, lightly beaten
1 lb. lump crabmeat
1 1/4 c. Panko (Japanese breadcrumbs),divided
2 tbsp. butter, divided
10 c. trimmed watercress
6 lemon wedges
2)To prepare mayonnaise, cut bell pepper in half lengthwise, discard seeds and membranes.
Place pepper halves, skin side up, on a foil lined baking sheet, flaten with hand.
Broil for 12 minutes or until blackened.
Place in a zip-lock bag and seal. Let stand 10 minutes.
Peel pepper and place pepper, 1/3 c. mayonnaise, garlic, and pepper sauce in a food processor. Process until smooth, transfer to a bowl, and chill.
3)To prepare crab cakes, combine 1/3 c. mayonnaise, onion, and next five ingredients and 3/4 c. panko in a large bowl.
Form 6 patties, dredge patties in 1/2 c. panko. Heat 1 tbsp. butter in a large skillet over medium heat.
Add 3 patties to pan and cook 10 minutes-turning once.
Remove from pan and keep warm. Repeat procedure with 1 tbsp. butter and remaining patties. Serve with watercress and lemon wedges.
Pairs Well With
I love Cooking Light and this recipe great from April 2006.