8 Ounces of fresh crabmeat
3 tablespoons of dried bread crumbs
3 tablespoons of Japanese Panko bread crumbs
2 tablespoons of finely chopped scallions (white and green parts only)
2 tablespoons of light mayonnaise
1 jalapeno, seeded and finely chopped
1 large egg white, lightly beaten
1 teaspoon of Love That Spice Seafood Blend
1 teaspoon Dijon Mustard
2 tablespoons of olive oil (YOU CAN COMPLETELY OMIT OLIVE OIL AND USE COOKING SPRAY FOR AN EVEN LOWER FAT/CALORIE CRAB CAKE......BUT DON'T FORGET, OLIVE OIL IS A HEALTHY FAT)
2 lemons, cut wedges for serving
In a large bowl, combine crabmeat, 3 tablespoons of bread crumbs, scallions, mayonnaise, jalapeno, egg white, Love That Spice Seafood Blend and Dijon mustard.
From the mixture, begin to form 1 1/2 inch patties. After you have formed all of the patties, set them aside.
Add 3 tablespoons of the Japanese Panko bread crumbs to a bowl and dip each crab cake patty into the bowl of Japanese Panko bread crumbs to lightly coat.
Add 2 tablespoons of olive oil OR COOKING SPRAY into your pan over medium heat. Cook the crab cakes in batches, until nice and golden, 3 minutes per side.
***To prevent sticking, between batches, add 1/2 tablespoon olive oil or spray pan with cooking spray.
Just before serving squeeze fresh lemon on the crab cakes (nice)