|For roasted pepper sauce|
|Roasted sweet red peppers||2|
|Non fat mayonnaise||1⁄2 Cup (8 tbs)|
|Ground black pepper||To Taste|
|For crab cakes|
|Olive oil||1 Teaspoon|
|Finely chopped onions||1⁄3 Cup (5.33 tbs)|
|Finely chopped celery||1⁄3 Cup (5.33 tbs)|
|Crushed reduced sodium crackers||2 Tablespoon|
|Chopped fresh italian parsley||2 Tablespoon|
|Non fat mayonnaise||2 Tablespoon|
|Lemon juice||1 Tablespoon|
|Crab boil seasoning||1 1⁄2 Teaspoon (such as Old Bay)|
|Worcestershire sauce||2 Teaspoon|
|Dry mustard||1⁄2 Teaspoon|
|Celery seeds||1⁄4 Teaspoon, crushed|
|Lump crabmeat||1 Pound|
|Hot pepper sauce||1⁄4 Teaspoon|
|Fresh bread crumbs||1 Cup (16 tbs)|
To make the sauce: Puree the red peppers in a food processor or blender.
Add the mayonnaise and black pepper.
Process briefly to combine.
Transfer to a small bowl.
To make the crab cakes: Warm the oil in a medium no-stick skillet over medium-high heat.
Add the onions and celery.
Cook for 5 minutes, or until soft.
Transfer to a large bowl.
Stir in the egg white, crackers, parsley, mayonnaise, lemon juice, crab boil seasoning, Worcestershire sauce, mustard, celery seeds, and paprika.
Blend with a fork.
Stir in the crabmeat and hot-pepper sauce.
Form into 8 patties.
Roll in the bread crumbs to coat completely.
Place a large no-stick skillet over medium-high heat.
Coat with no-stick spray.
Add the crab cakes and cook for 2 minutes; cover and cook for 1 minute, or until browned on the bottom.
Coat the tops with no-stick spray and turn over.
Cook for 2 to 3 minutes, uncovered, or until golden brown.