Crab Cakes With Cajun Rémoulade

• Crab Cakes:
• 1/4 cup finely diced red bell pepper
• 2 tablespoons finely chopped green onions
• 1/2 teaspoon dry mustard
• 1/4 teaspoon celery seeds
• 1/4 teaspoon paprika
• 1/8 teaspoon ground red pepper
• 1 large egg, beaten
• 1 cup panko (Japanese breadcrumbs)
• 1 pound lump crabmeat, drained and shell pieces removed
• 2 tablespoons canola oil
• Cajun Remoulade:
• 1 cup plain fat-free Greek yogurt
• 2 tablespoons chopped green onions
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 2 teaspoons drained capers, finely chopped
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon paprika
• 1/4 teaspoon ground red pepper
• Remaining Ingredient:
• Lemon slices

1. To prepare crab cakes, combine first 7 ingredients (through egg). Add panko and crab, tossing gently to combine.
2. Fill a 1/4-cup dry measuring cup with crab mixture. Invert onto work surface; gently pat into a 1-inch-thick patty. Repeat procedure with remaining crab mixture, forming 12 cakes.
3. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add crab cakes to pan; cook 2 minutes or until bottoms are golden. Carefully turn crab cakes; cook 2 minutes or until bottoms are golden and crab cakes are thoroughly heated. Remove crab cakes from pan; keep warm.
4. To prepare remoulade, combine 1 cup yogurt and next 6 ingredients (through red pepper) in a small bowl; stir with a whisk. Serve crab cakes with remoulade and lemon slices.

red bell pepper, green onions, dry mustard, celery seeds, paprika, ground red pepper, egg, lump crabmeat, canola oil, cajun, yogurt, green onions, parsley, capers, worcestershire sauce, paprika, ground red pepper, remaining, lemon slices

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