Sauté the onion and red bell pepper in olive oil for about 5 minutes. Place the crab, wild rice, onion and red pepper, egg, bread crumbs, mayonnaise, mustard, hot sauce, salt and pepper in large bowl and briefly and gently mix until combined. Refrigerate for at least an hour as they will hold their form better. While the mixture is chilling, make the sauce: combine the mayonnaise, mustard and hot sauce and stir until evenly combined. Keep refrigerated. When almost ready to serve the crab cakes, form the mixture into patties and dredge in panko, then place on a tray. Heat some olive oil in a nonstick sauté pan over medium high heat, then add a few cakes. Fry until golden brown on each side. Remove from pan and place on paper towel lined plate, then place on serving platter. Serve with sauce, while hot.
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|Serving Size: 1 Serving (47g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 78 (57%)|
|Amt Per Serving||% DV|
|Total Fat 8.6g||11 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 5.3mg||2 %|
|Sodium 281.8mg||10 %|
|Potassium 98mg||3 %|
|Total Carbohydrate 12.8g||4 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 11.6g|
|Protein 2.4g||3 %|
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Calories per serving: 136
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