Blackberry, Ginger and Garlic Crab Cakes

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.