11/02/2011 01:27 pm ET | Updated Aug 31, 2012

Baked Crab Cakes With Lemon Mustard Sauce

In the Pantry Challenge video series, Lauren Braun Costello, a chef, author and food stylist, shows busy moms how to make tasty, healthy meals using ingredients they already have in their pantry, solving their unique cooking challenges.

In this video, Lauren shows Silu N. how to make a recipe that she can cook with the help of her daughters. By starting off with a base of reduced-fat, olive oil mayonnaise, Lauren gives these crab cakes tremendous flavor -- but with half the fat and calories of cakes made with regular mayo. The rest of the ingredient list broadens the already lively flavor profile: scallions, parsley, Old Bay seasoning, Dijon mustard and lemon zest. When it comes time to form the patties, Lauren calls on Silu's daughter to roll the ample crab meat in bread crumbs and lay them on a lightly greased, foil-lined baking sheet. Once they're out of the oven, the crab cakes are nicely complemented by a Dijon mustard sauce -- tangy with the juice of that previously zested lemon.