• Red Pepper Mayonnaise:
• 1 red bell pepper
• 1/3 c. reduced-fat mayonnaise
• 1 garlic clove
• Dash of tabasco sauce
• Crab Cakes:
• 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

1. 1)Preheat broiler
2. 2)To prepare mayonnaise, cut bell pepper in half lengthwise, discard seeds and membranes.
3. Place pepper halves, skin side up, on a foil lined baking sheet, flaten with hand.
4. Broil for 12 minutes or until blackened.
5. Place in a zip-lock bag and seal. Let stand 10 minutes.
6. 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.
7. 3)To prepare crab cakes, combine 1/3 c. mayonnaise, onion, and next five ingredients and 3/4 c. panko in a large bowl.
8. Form 6 patties, dredge patties in 1/2 c. panko. Heat 1 tbsp. butter in a large skillet over medium heat.
9. Add 3 patties to pan and cook 10 minutes-turning once.
10. Remove from pan and keep warm. Repeat procedure with 1 tbsp. butter and remaining patties. Serve with watercress and lemon wedges.

I love Cooking Light and this recipe great from April 2006.