Healthier Crab Cakes

One of my most favorite things in the world are crab cakes. They are becoming increasingly difficult to find a good one in a restaurant. Usually they have so much filling or breading, it no longer tastes like anything resembling a crab! We make our own at home every now and then, and we decided to make them for a Sunday dinner (since grilling was out of the question due to the monsoon we got on Sunday!). We used just regular lump crap meat instead of jumbo, but jumbo lump is of course the best tasting. Here's how we made it:

Slice two green onions (the whole thing, dark green to white) and add it to a medium sized baking bowl, add 1 teaspoon minced garlic, 2 tablespoons chopped parsley, 1 egg, 1 tablespoon worchester sauce, the zest and juice of one lemon, 2 tablespoons fat free milk, and 1 1/2 cups of panko breadcrumbs. Once those were mixed we added salt and pepper and then the crab, without over-mixing. Form into golf ball size balls, slightly pressing down in the center to flatten out without flattening out completely, and put in the fridge for 30 minutes to firm up. Meanwhile heat 2 tablespoons of olive oil on medium-high heat in a frying pan. Once oil is hot (not smoking hot, but enough to sizzle), add the crab cakes. Cook for about 5-7 minutes per side or until golden. Good warm or at room temperature.

For dipping sauce: combine 1 tablespoon spicy mustard, 1 tablespoon mayo, zest and juice of one lemon, 1 tablespoon of chopped parsley, 1 teaspoon siracha sauce (or your favorite hot sauce), and salt/pepper. Mix and serve with crab cakes and lemon wedges.