1/4 cup finely chopped shallot
1/4 cup finely chopped yellow bell pepper
2 tablespoons unsalted butter
1 large egg white
1/4 tsp mustard
1/2 tsp Tobasco sauce
3/4 tsp red chilli powder
1 tblsp dry parsley flakes or fresh
1/2 tsp salt
1 large ryvita multigrain cracker or other saltines, crushed
1/2 lb crabmeat
1 tsp vegetable oil
3 tbsp mayonniaise
2 tsp lemon juice
1 tsp capers (chopped)
1. Sautee shallot and bell pepper in oil in a heavy nonstick skillet.
2. Whisk together egg white, mustard, Tobasco sauce, red chilli, parsley and salt in a large bowl, then stir in cracker crumbs and cooked vegetables. Add crabmeat, then form into 4 cakes. Dredge cakes in breadcrumbs or panko.
3. Heat remaining 2 tablespoons butter in cleaned skillet, then cook crab cakes, turning once, until golden brown, about 10 minutes total.
4. For the sauce, whisk together mayonniaise, lemon juice and capers.