To make the crab cakes, combine the crabmeat, pimientos, scallions, 1/4 cup bread crumbs, mayonnaise, mustard, lemon juice, egg white, seasoning, and hot sauce in a large bowl until blended. Form into 8 equal patties.

Place the remaining bread crumbs on a sheet of waxed paper. Dredge the patties in the crumbs; transfer to a plate; refrigerate, covered, 20 minutes.

Heat the oil in a large nonstick skillet over medium-high heat. Add the patties and cook until crisp and golden, 3 – 4 minutes. Turn and cook 2 to 3 minutes longer.

Meanwhile, to prepare the Lemon-Dill Sauce, whisk together the mayonnaise, relish, dill, lemon zest, lemon juice, mustard, and garlic in a small bowl until blended. Serve with the crab cakes.

Nutritional Information (Per Serving):

Per Serving: 336 Cal (2 crab cakes with about 2 tablespoons sauce); 29 g Protein; 13 g Tot Fat; 2 g Sat Fat; 4 g Mono Fat; 26 g Carb; 2 g Fiber; 4 g Sugar; 129 mg Calcium; 2 mg Iron; 1222 mg Sodium; 90 mg Cholesterol

Original Recipe by Paula Deen: Crab Cakes
Take It Lighter recipe courtesy of Bobby and Jamie Deen, and the Paula Deen Test Kitchen

Servings: 4
Prep Time: 20 min
Cook Time: 6 min
Difficulty: Easy