Asian-Style Crab Cakes

Ingredients

• 1/2 cup light mayonnaise
• 1/4 cup chopped green onions
• 1 tablespoon fresh lemon juice
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1 large egg, lightly beaten
• 1 (2-ounce) jar diced pimiento, drained
• 1 pound lump crabmeat, drained and shell pieces removed
• 2 1/2 cups Japanese breadcrumbs (panko), divided
• Cooking spray
• 2 tablespoons olive oil

Preparation

1. Combine first 7 ingredients in a large bowl. Fold in crabmeat and 1 cup breadcrumbs.
2. Divide crab mixture into 12 equal portions, shaping each into a 2-inch-round patty. Place 1 1/2 cups breadcrumbs in a shallow dish; dredge crab cakes in breadcrumbs. Coat crab cakes with cooking spray.
3. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add 6 crab cakes; cook 7 to 8 minutes on each side or until browned. Remove crab cakes from pan; keep warm. Repeat procedure with remaining oil and patties. Serve with tartar or cocktail sauce.
4. Note: Cover and place crab cakes in the freezer for 10 minutes before frying to help retain their shape.