Southern Crab Cakes With Remoulade Dipping Sauce - cooking recipe

Ingredients

10 ounces lump crabmeat (fresh)
1 1/2 cups white breadcrumbs (or sourdough divided)
1/4 cup green onion (chopped)
1/2 cup fat-free mayonnaise (or reduced-fat, divided)
1 egg white (lightly beaten)
2 tablespoons grainy mustard (coarse grain or spicy brown, divided)
3/4 teaspoon hot pepper sauce (divided)
2 teaspoons olive oil (divided)
lemon wedge (to serve)

Preparation

Preheat oven to 200\u00b0F.
combine crabmeat, 3/4 cup bread crumbs and green onions in a medium bowl and then add 1/4 cup mayonnaise, egg white, 1 tablespoon mustard and 1/2 teaspoon pepper sauce, mix well.
Using 1/4 cup of mixture per cake, shape 8 1/2 inch thick cakes and then roll crab cakes lightly in remaining 3/4 cup bread crumbs.
Heat a large nonstick skillet over medium heat until hot; add 1 teaspoon oil and add 4 crab cakes, dook for 4 to 5 minutes per side or until golden brown and transfer to a serving platter, keep warm in oven and repeat with remaining teaspoon oil and crab cakes.
To prepare dipping sauce, combine remaining 1/4 cup mayonnaise, 1 tablespoon mustard and 1/4 teaspoon hot pepper sauce in small bowl, mix well.
serve crab cakes warm with lemon wedges and dipping sauce.