Grilled Crab Cakes

• 1/2 cup (125 ml) each very finely chopped celery and red pepper
• 1/2 cup (125 ml) very finely chopped fresh parsley leaves
• 1/2 cup (125 ml) mayonnaise, divided
• 2 green onions, very finely chopped
• 2 tbsp (30 ml) Dijon mustard
• 1 clove garlic, minced
• 1/4 tsp (1 ml) each salt and pepper (approx.)
• 2 cans (120 g each) chunk crabmeat, drained well
• 1 1/4 cups (300 ml) panko breadcrumbs (approx.), divided
• 2 roasted red peppers
• 1/4 cup (50 ml) sour cream
• 4 tsp (20 ml) lemon juice
• Lemon wedges

Stir the celery with the red pepper, parsley, 1/4 cup (50 ml) mayonnaise, the green onion, mustard, garlic, salt and pepper. Stir in the crab and 1/2 cup (125 ml) breadcrumbs just until well combined. Form the mixture into 12 balls. Place the remaining breadcrumbs in a shallow dish. Roll each ball in the breadcrumbs until evenly coated; place on a parchment paper-lined baking tray. Freeze for 1 hour.

Meanwhile, place the remaining mayonnaise, roasted red peppers, sour cream and lemon juice in a food processor. Pulse until mixture is smooth. Season with salt and pepper to taste; set aside.

Select the "Manual Mode" program and press "OK". Lightly grease the cooking plates with cooking spray. Once the purple indicator light has stopped flashing, place the crab cakes on the grill and close the lid.

Cook, in batches, for 3 minutes or until heated through and well marked. Serve the crab cakes with the roasted red pepper sauce on the side.

Tips: The crab cakes can be prepared and stored, tightly covered, in the freezer up to one month in advance. Cook from frozen, for 6 minutes or until heated through and well-marked. Pass these crab cakes around at a cocktail party as an appetizer. Serve the crab cakes as an entrée with steamed vegetables or over lightly dressed salad greens. • Panko breadcrumbs are often used in Japanese cooking and can be found with the other breadcrumbs or in the Asian aisle at well-stocked grocers.