Simple Crab Cakes with Remoulade

So we needed a yummy Lenten meal for Good Friday and this was it -- SO delicious!!  Brody even ate it all up!!!   The Remoulade was yummy too -- would go a little less on the lemon juice for Rossy, but I thought it was great!!!  Served this with a little spinach salad.

Lightly adapted from Cooking Light, April 2012 (Our Best Bites)   Yields:  4 servings of 2 crab cakes each, and about 2 tablespoons remoulade.

Crab Cakes
1 pound jumbo lump crabmeat, shell pieces removed
2 tablespoons finely chopped green bell pepper
2 tablespoons mayonnaise
1/4 teaspoon black pepper
2 green onions, finely chopped
zest from one lemon
1 large egg, lightly beaten
1 cup panko bread crumbs, divided (more if needed)
olive or canola oil for pan

Remoulade
1/4 cup mayonnaise
2 teaspoons minced onion
2 teaspoons chopped fresh parsley
1 1/2 teaspoons Dijon mustard
3/4 teaspoon capers, chopped
3/4 teaspoons white wine vinegar
1/2-1 teaspoon fresh lemon juice
pinch of ground red pepper

Mix all remoulade ingredients except lemon juice and red pepper.  Add lemon juice and red pepper to taste.  Store in fridge until ready to use.

To prepare crab cakes, drain crabmeat on several  layers of paper towels.  Place crab meat in mixing bowl.  Add bell pepper, mayonnaise, pepper, onion, lemon zest and egg.  Toss very gently until combined and all ingredients are well distributed.  Add 1/4 cup panko and toss again.  Place remaining panko in a shallow dish.

Divide crab mixture into 8 equal portions.  Form each portion into a patty about 3/4 inches high.  Dredge each patty in panko, on both sides, pressing bread crumbs in gently.

Heat a large skillet to medium-high heat.  When hot, add a drizzle of oil to lightly coat bottom of pan.  Place a few patties in the pan (spaced so that none of them touch each other) and cook for about 3 minutes.  Let patty cook for a full 3 minutes before flipping.  Flip patties and cook for another 3 minutes, until both sides are golden brown.  Repeat with remaining crab cakes and serve with remoulade.