1/3 cup reduced-fat mayonnaise 1/4 cup minced red onion 1/4 cup minced red bell pepper 2 tablespoons minced celery 1 1/2 teaspoons fresh lemon juice 1 egg white, lightly beaten 1 pound lump crabmeat, shell pieces removed 1 1/4 cups panko (Japanese breadcrumbs), divided 2 tablespoons butter, divided
Combine 1/3 cup mayonnaise and next 6 ingredients (through crab) and 3/4 cup panko in a large bowl; stir until well combined. Form into 6 patties; dredge patties in remaining 1/2 cup panko. Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add 3 patties to pan; cook 10 minutes or until lightly browned and cooked through, turning once. Remove from pan, and keep warm. Repeat procedure with remaining butter and patties.