Southern Crab Cakes With Remoulade Dipping Sauce

• 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)

1. Preheat oven to 200u0b0F.
2. 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.
3. 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.
4. 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.
5. 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.
6. serve crab cakes warm with lemon wedges and dipping sauce.

lump crabmeat, white breadcrumbs, green onion, mayonnaise, egg, grainy mustard, hot pepper sauce, olive oil, lemon

Taken from www.food.com/recipe/southern-crab-cakes-with-remoulade-dipping-sauce-450119 (may not work)