Crab Cakes with Remoulade

Ingredients

• Crab cakes:
• 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
• Remoulade:
• 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

Preparation

1. 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.
2. Add crab cakes to skillet; cook 2 minutes. Turn cakes; reduce heat to medium. Cook 3 minutes or until golden brown.
3. To prepare rémoulade, combine mayonnaise and remaining ingredients, stirring with a whisk. Serve with crab cakes.