Classic Crab Cakes

• 1 pound fresh lump crabmeat, picked over for cartilage
• 1 egg, whisked
• 1/2 cup chopped scallions (optional)
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons breadcrumbs, preferably whole-grain (use more as needed)
• 2 tablespoons olive oil
• Lemon wedges (optional, for serving)

1. Combine crabmeat, egg, scallions (if using), mayonnaise, Dijon mustard, salt, and pepper in a large bowl. Add enough breadcrumbs to bind mixture enough to form into cakes. Refrigerate the mixture until you're ready to cook.
2. Heat a large nonstick skillet over medium-high heat for 2-3 minutes; add oil, and heat until it shimmers. Shape crab mixture into 8 (1-inch-thick) cakes, using 1/3 cup mixture for each; cook, adjusting heat as necessary and gently turning once, until golden brown on both sides (about 5 minutes per side). Serve 2 crab cakes per plate with lemon wedges and Cherry Tomato and Corn Salad.
3. Note: Most of the sodium in this meal is from naturally occurring sodium in the crab.

lump crabmeat, egg, scallions, mayonnaise, mustard, salt, black pepper, breadcrumbs, olive oil, lemon wedges

Taken from www.myrecipes.com/recipe/classic-crab-cakes-0 (may not work)