Appetizers / Soups / Salads

Cooking Light - Red Pepper Crab Cakes with Lemon Mayo is for Dinner.

Cooking Light - Red Pepper Crab Cakes with Lemon Mayo takes 20 minutes to prepare.

Cooking Light - Red Pepper Crab Cakes with Lemon Mayo takes 20 minutes to cook.

Cooking Light - Red Pepper Crab Cakes with Lemon Mayo makes 4 servings.

The ingredients for Cooking Light - Red Pepper Crab Cakes with Lemon Mayo are:

- 1 Tbsp olive oil, divided
- 1 cup finely chopped red bell pepper
- 3 Tbsp finely chopped celery
- 1/4 cup thinly sliced green onions
- 1 pound lump crabmeat, shell pieces removed
- 2/3 cup panko crumbs
- 2 Tbsp chopped fresh dill, divided
- 1/4 tsp ground red pepper
- 1 large egg
- 1 large egg white
- 1/4 cup canola mayonnaise
- 1 tsp grated lemon rind
- 2 Tbsp lemon juice

Here is how you make Cooking Light - Red Pepper Crab Cakes with Lemon Mayo:

- Heat 1 tsp olive oil, add bell pepper, celery, and green onions and saute until vegetables tender- Place vegetable mixture, crab, panko, 1 Tbsp dill, ground red pepper, egg, and egg white in large bowl and stir gently to combine- Gently shape about 1/2 cup crab mixture into 3/4 inch thick patties; repeat to form 8 patties- Wipe pan with paper towel and return to medium heat; add remaining 2 tsp olive oil and add patties to pan; cook about 3 mins each side or until golden and thoroughly heated- Combine remaining 1 Tbsp dill, mayo, lemon rind, and lemon; serve with crab cakesServing Size:?Makes 4 servings (2 crab cakes, 1.5 Tbsp mayo sauce)

The nutritional information for Cooking Light - Red Pepper Crab Cakes with Lemon Mayo is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 290.3

• Total Fat: 15.9 g
• Cholesterol: 50.3 mg
• Sodium: 419.6 mg
• Total Carbs: 17.6 g
• Dietary Fiber: 1.6 g
• Protein: 19.3 g