Crab Cakes

I had never made crab cakes before and thought they would be super difficult. These were delicious and so simple. I did have to manage them carefully to not break apart when dredging in panko. Thanks, Cooking Light, I will definitely be making them again!

• 1/3 cup chopped red bell pepper
• 2 tbsp mayonnaise
• 1/4 tsp salt
• 1/4 tsp pepper
• 2 green onions, chopped
• 1 large egg, lightly beaten
• 1 large egg yolk, lightly beaten
• 1 1/3 cups panko (Japanese breadcrumbs), divided
• 1 lb lump crab meat (I used 2 6-oz cans), drained
• 2 tbsp olive oil

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

Serving: 2 crab cakes, calories: 400.