Crab Cakes and Spicy Mustard Sauce

Ingredients

• 0.3 cup prechopped bell pepper red
• 0.3 teaspoon pepper black freshly ground
• 2 teaspoons dijon mustard 
• 1 large eggs lightly beaten
• 1 large egg yolk lightly beaten
• 2 teaspoons parsley fresh chopped
• 2  green onions chopped
• 0.1 teaspoon ground pepper red
• 0.3 teaspoon kosher salt 
• 2 tablespoons cup heavy whipping cream sour reduced-fat
• 1 pound lump crab meat drained
• 2 tablespoons canola mayonnaise 
• 2 tablespoons olive oil divided
• 1.3 cups panko bread crumbs divided (Japanese breadcrumbs)
• 1 teaspoon citrus champagne vinegar 

Equipment

• frying pan

Directions

1. Combine first 7 ingredients.
2. Add 1/3 cup panko and crab; toss gently. Divide crab mixture into 8 equal portions; shape each into a 3/4-inch-thick patty.
3. Place remaining panko in a shallow dish. Gently dredge patties in panko.
4. Heat a large skillet over medium-high heat.
5. Add 1 tablespoon oil to pan.
6. Add 4 crab cakes to pan; cook 4 minutes on each side.
7. Remove from pan; keep warm. Repeat procedure with remaining oil and crab cakes.
8. Combine 2 tablespoons mayonnaise and remaining ingredients; serve with crab cakes.