SEAFOOD SUNDAY

Crab cakes are one of my favorite things to order when visiting a high end seafood restaurant. I have not tried making them but today's recipe made me change my mind. Served with a salad this would make an excellent light lunch or dinner. It comes from the December issue of COOKING LIGHT.

RED PEPPER CRAB CAKES
1 tbsp. olive oil, divided
1 c. finely chopped red bell pepper
3 tbsp. finely chopped celery
1/4 c. thinly sliced green onions
1 pound lump crab meat, shell pieces removed
2/3 cup panko (Japanese breadcrumbs)
2 tbsp. chopped fresh dill, divided
1/4 tsp. ground red pepper
1 large egg
1 large egg white
1/4 c. canola mayonnaise
1 tsp. grated lemon rind
2 tbsp. fresh lemon juice

Heat a large skillet over medium-high heat. Add 1 tsp. olive oil to pan and swirl to coat. Add bell pepper, celery, and green onions to pan; saute for 4 minutes or until vegetables are tender. Place vegetable mixture, crab, panko, 1 tbsp. dill, ground red pepper, egg, and egg white in a large bowl, stirring gently to combine. Working quickly with damp hands, gently shape about 1/2 c. crab cake mixture into a 3/4 -inch-thick patty. Repeat procedure with remaining crab mixture, forming 8 patties. Wipe pan with paper towels. Return pan to medium-high heat. Add remaining
 2 tsp. oil; swirl to coat. Add patties to pan; cook 3 minutes on each side or until golden and thoroughly heated.
Combine remaining 1 tbsp. dill, mayonnaise, lemon rind, and lemon juice in a small bowl, stirring with a whisk. Top each crab cake with about 2 tsp. mayonnaise mixture.