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FISH - Crunchy crab cakes
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| 1 (16 oz) | fresh lump crabmeat, drained |
| 4 large | lemons, divided |
| (4 oz) jar | diced pimento, well drained |
| 2 | green onions, chopped |
| 1 large | egg, lightly beaten |
| 2 tbsp | mayo |
| 1 tsp | Old Bay seasoning |
| 2 tsp | Dijon mustard |
| 1 cup | panko, divided |
| 1/4 c | oil |
Pick crabmeat, removing any bits of shell.
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, pimento, and next 5 ingredients until well blended. Gently fold in crabmeat and 1/2 c panko.
Shape mixture into 8 patties. Dredge patties in remaining 1/2 c panko.
Cook half of patties in 2 tbsp oil in large skillet over medium heat, 2 minutes on each side or until golden brown; drain on a wire rack. Repeat with remaining patties.
Cut remaining 2 lemons into wedges. Serve with crab cakes.
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