Guest Author - Sherry Van Der Elst

Unlike many crab cake recipes calling for high-fat content ingredients that tend to overpower the crab flavor, the ingredients in this recipe only play a supporting role, casting the crabmeat's naturally sweet flavor into the spotlight instead.

1/2 lb crabmeat (either lump or claw)
1/2 tsp salt
1/4 tsp black pepper
1/2 red bell pepper, minced
2 tbsps unsalted butter
1 1/2 tsps fresh lemon juice
1 egg, lightly beaten
1 1/2 tsps soba noodle soup base (or you can substitute ponzu sauce)
1/3 cups panko bread crumbs
Light cooking oil spray
Additional lemon wedges for garnish

1. Place oven rack in upper middle position. Preheat oven to 425 degrees F.

2. In a medium bowl, combine crabmeat, salt and pepper and set aside.

3. In a small saucepan, saute red pepper in butter over medium heat, stirring well, until softened. Remove the pan from the heat and allow the bell pepper mixture to cool for five minutes. Then stir in lemon juice, beaten egg, soba noodle soup base (or ponzu sauce). Let sit for an additional five minutes.

4. Stir the saucepan mixture into the crabmeat mixture. Add the panko bread crumbs and stir until all ingredients are throughly incorporated.

5. Coat a large shallow baking pan with cooking spray. Use your hands to shape the crabmeat mixture into four patties, 1/2- to 1-inch thick. Arrange the crab cakes on the baking pan, allowing enough space between them. Spritz top and sides of each crab cake with the cooking oil spray.

6. Bake for 30-35 minutes, or until crab cakes are a deep golden brown. Serve immediately with lemon wedges on the side.