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                                                                  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.

                                                                  Ingredients
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1 cup dry bread crumb
                                                                  • Yes No 1/2 cup thinly sliced scallion
                                                                  • Yes No 1/2 lump lb crabmeat
                                                                  • Yes No 1 4 oz jarred pimiento
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/3 cup low-fat mayonnaise
                                                                  • Yes No 2 tsp 2% reduced fat milk
                                                                  • Yes No 1 tsp caper
                                                                  • Yes No 1/8 tsp red chili pepper, ground
                                                                  • Yes No 1 small garlic clove
                                                                  • 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.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4servings (serving size: 1 crab cake and 2 tablespoons rémoulade)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

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