Crab Cakes And Spicy Mustard Sauce

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1/3 cup prechopped red bell pepper

2 tablespoons canola mayonnaise

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 green onions, chopped

1 large egg, lightly beaten

1 large egg yolk, lightly beaten

1 1/3 cups panko (Japanese breadcrumbs), divided

1 pound lump crabmeat, drained and shell pieces removed

2 tablespoons olive oil, divided

2 tablespoons reduced-fat sour cream

2 teaspoons chopped fresh parsley

2 teaspoons Dijon mustard

1 teaspoon white wine vinegar

1/8 teaspoon ground red pepper

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