Red Pepper Crab Cakes with Lemony Mayo

Directions

1. 1
   Heat a large skillet over medium-high heat.
2. 2
   Add 1 teaspoon oil to pan; swirl to coat.
3. 3
   Add bell pepper, celery, and green onions to pan; saut for 4 minutes or until vegetables are tender.
4. 4
   Place vegetable mixture, crab, panko, 1 tablespoon 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 cup crab 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.
5. 5
   Add remaining 2 teaspoons oil; swirl to coat.
6. 6
   Add patties to pan; cook 3 minutes on each side or until golden and thoroughly heated.
7. 7
   Combine remaining 1 tablespoon dill, mayonnaise, lemon rind, and lemon juice in a small bowl, stirring with a whisk. Top each crab cake with about 2 teaspoons mayonnaise mixture.