Easy Homemade Crab Cakes

Crab cakes are a perfect light summer meal. Try this recipe to treat yourself to an easy (yet upscale) restaurant-quality meal at home!

Ingreadient

• 2 6 ounce cans fancy white lump crab meat (drained)
• 2 eggs (lightly beaten)
• 1 small green onion (trimmed and diced (white and green parts), I used culinary scissors)
• 2 tablespoons pimentos (diced, sold jarred)
• 1 teaspoon lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• pepper (to taste)
• 1/2 cup whole-wheat breadcrumbs (for the mixture, regular style, not panko (I buy 365 brand))
• 1/3 cup whole-wheat breadcrumbs (to coat the crab cakes)
• olive oil (for cooking)
• greens
• sour cream
• lemon (cut into wedges)
• pimentos

Step by step

1. In a large bowl, mix together the crab, eggs, green onion, pimentos, lemon juice, mustard, salt, pepper, and 1/2 cup breadcrumbs until well combined. Use your hands to form into six 3-inch cakes, squeezing out (and discarding) any excess liquid as you go. 
2. Spread out the remaining 1/3 cup breadcrumbs on a plate and roll each cake around until well coated. Set aside.
3. Heat a thin layer of olive oil in a large skillet over medium-low heat. Cook the cakes (in batches, if necessary) until golden brown on both sides, about 3 to 5 minutes per side. Serve over greens and topped with a dollop of sour cream and a lemon wedge on the side.