Ingredients:
- 1 pound blue crab meat
- 1 cup panko
- 1 tablespoon small diced red bell pepper
- 1 tablespoon small diced green bell pepper
- 1 tablespoon finely chopped fresh parsley
- 1 tablespoon low fat mayonnaise
- 2 eggs
- 1 tablespoon baking powder
- 1 tablespoon Worcestershire sauce
- 1 ½ teaspoons Crab Seasoning (i.e., Old Bay)
- 2 tablespoons Garlic Extra Virgin Olive Oil
Mustard Sauce
- ¼ cup low fat mayonnaise
- ¼ cup Dijon mustard
- 1 teaspoon Blackberry Ginger Balsamic Vinegar
- Mix all ingredients together in a small bowl. Refrigerate until ready to serve.
Instructions
- In a large bowl, mix all ingredients, except oil and Mustard Sauce until blended.
- Heat oil in a large skillet over medium-high heat. With a tablespoon, carefully spoon poker-chip size mini-cakes into the pan.
- Cook on 1 side until firm, about 2 minutes, and then flip and cook for about 1 more minute. Cook in batches as necessary.
- Serve hot with mustard sauce.