Crab Cakes with Red Pepper Mayonnaise

Mayonnasie:
1 red bell pepper
1/3 cup mayonnaise
1 garlic clove
Dash of hot pepper sauce (such as Tabasco)

CRAB CAKES:
1/3 cup mayonnaise
1/4 cup minced red onion
1/4 cup minced red bell pepper
2 tbsp. minced celery
1½ tsp. fresh lemon juice
1 egg white, lightly beaten
1 pound lump crabmeat, shell pieces removed
1½ cups panko (Japanese breadcrumbs), divided
2 tbsp. butter, divided
10 cup trimmed watercress
6 lemon wedges (optional)

Preheat broiler.
To prepare mayonnaise, cut bell pepper in half lengthwise; discard seeds and
membranes. Place pepper halves, skin sides up, on a foil-lined baking
sheet; flatten with hand. Broil 12 minutes or until blackened. Place in a
zip-top plastic bag; seal. Let stand 10 minutes. Peel pepper. Place pepper,
1/3 cup mayonnaise, garlic, and hot pepper sauce in a food
processor. Process until smooth; transfer to a bowl, and chill.

To prepare crab cakes, combine 1/3 cup mayonnaise and next 6 ingredients
(through crab) and 3/4 cup panko in a large bowl; stir until well combined.
Form into 6 patties; dredge patties in remaining 1/2 cup panko. Heat
1 tablespoon butter in a large nonstick skillet over medium-high heat. Add
3 patties to pan; cook 10 minutes or until lightly browned and cooked through,
turning once. Remove from pan, and keep warm. Repeat procedure with
remaining butter and patties. Serve crab cakes with watercress and red
pepper mayonnaise. Garnish with lemon wedges, if desired.