Red Pepper Crab Cakes with Lemony Mayo

Serve with a simple salad of tender cream lettuce leaves and thinly sliced radishes.
Preheat a large skillet over medium-high heat. Add 1 teaspoon of oil to the skillet; stir to coat. Add the bell pepper, celery, and green onion to the pan; simmer for 4 minutes or until the vegetables are tender. In a large bowl, combine the vegetable mixture, crab, panko, 1 tablespoon dill, ground red pepper, egg and egg white, stirring gently. Quickly, with wet hands, carefully shape about 1/2 cup of the crab mixture into a 3/4-inch-thick patty. Repeat the procedure with the remaining crab mixture, forming 8 patties. Wipe the mold clean with paper towels. Return the skillet to medium-high heat. Add remaining 2 teaspoons butter; whisk to coat. Place the patties in the pan; cook for 3 minutes on each side or until golden brown and thoroughly warmed.Combine the remaining 1 tablespoon of dill, mayonnaise, lemon zest, and lemon juice in a small bowl, stirring with a whisk. Brush each crab cake with about 2 teaspoons of the mayonnaise mixture.