Crunchy Crab Cakes

• 1 (16-oz.) package fresh lump crabmeat, drained
• 4 large lemons, divided
• 1 (4-oz.) jar diced pimiento, well drained
• 2 green onions, chopped
• 1 large egg, lightly beaten
• 2 tablespoons mayonnaise
• 1 teaspoon Old Bay seasoning
• 2 teaspoons Dijon mustard
• 1 cup panko (Japanese breadcrumbs), divided
• 1/4 cup canola oil

1. Pick crabmeat, removing any bits of shell.
2. Grate zest from 2 lemons to equal 2 tsp.; cut lemons in half, and squeeze juice into a measuring cup to equal 1/4 cup. Stir together lemon zest and juice, pimiento, and next 5 ingredients until well blended. Gently fold in crabmeat and 1/2 cup breadcrumbs.
3. Shape mixture into 8 patties. Dredge patties in remaining 1/2 cup breadcrumbs.
4. Cook half of patties, in 2 Tbsp. hot oil in a large nonstick skillet over medium heat, 2 minutes on each side or until golden brown; drain on a wire rack. Repeat procedure with remaining oil and patties.
5. Cut remaining 2 lemons into wedges. Serve crab cakes with lemon wedges.

lump crabmeat, lemons, pimiento, green onions, egg, mayonnaise, bay seasoning, mustard, breadcrumbs, canola oil

Taken from www.myrecipes.com/recipe/crunchy-crab-cakes (may not work)