Portion Size: 4 oz. 

Ingredients: Yields: 8 servings

Ingredients	Notes:
½ cup light mayonnaise
¼ cup  fresh chives	Wash, trim and chop
2 tablespoons fresh parsley	Wash, trim and mince
1 tablespoon lemon juice
½ teaspoon paprika
1 pound lump crabmeat, cartilage removed	Drained
½ cup bread crumbs
RED PEPPER SAUCE:
1/2 cup  sweet red pepper	Wash, trim and finely chop
1/4 cup green onions	Wash, trim and finely chop (including green tops)
1/4 cup Dijon mustard
1/4 cup light mayonnaise
1/4 cup light sour cream
2 tablespoons red onion	Wash, peeled and minced
2 teaspoons parsley flakes
1 tablespoon lemon juice
¼ teaspoon salt
¼ teaspoon pepper
3 tablespoons olive oil
8 Lemon wedges	(optional garnish)

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a large bowl, combine mayonnaise, chives, parsley, lemon juice, paprika, pepper, crabmeat and bread crumbs; mix well.
2	Shape 1/4 cup  of crab mixture into patties.
3	For sauce, in a blender or food processor, combine the red pepper, onions, mustard, mayonnaise, sour cream, onion, parsley, honey, lemon juice, salt and pepper; cover and process until finely chopped. Chill.	Refrigerate until serving.
4	In a large skillet, heat ½ oil to medium high heat.
5	Place half of the crab cakes in skillet.	Cook over medium heat for 5 minutes on each side or until lightly browned (carefully turn the delicate cakes over)
6	Repeat with remaining  oil and crab cakes. Serve with sauce and lemon wedges.	Cook until internal temperature reaches 145° F for 15 seconds.