These crab cakes are on the bready side, so if that's not your preference, omit a couple tablespoons of breadcrumbs. Serve with a green salad.
2 teaspoons olive oil
1 cup dry breadcrumbs
1/2 cup thinly sliced green onions
1/2 pound lump crabmeat, shell pieces removed
1 (4-ounce) jar diced pimiento, drained
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1 large egg
1/3 cup low-fat mayonnaise
2 teaspoons 2% reduced-fat milk
1 teaspoon capers, chopped
1/8 teaspoon ground red pepper
1 small garlic clove, minced
How to Make It
To prepare crab cakes, heat oil in a large nonstick skillet over medium-high heat. Combine breadcrumbs, onions, crabmeat, and pimiento in a medium bowl. Combine mustard, juice, salt, and egg, stirring with a whisk. Add egg mixture to crab mixture, tossing gently to combine. Divide crab mixture into 4 equal portions, shaping each into a 1-inch-thick patty.
Add crab cakes to skillet; cook 2 minutes. Turn cakes; reduce heat to medium. Cook 3 minutes or until golden brown.
To prepare rémoulade, combine mayonnaise and remaining ingredients, stirring with a whisk. Serve with crab cakes.