Servings 4 Ingredients:
Crab cakes: 2 teaspoons olive oil 1 cup dry breadcrumbs 1/2 cup thinly sliced green organic onions 1/2 pound lump crabmeat, shell pieces removed 1 (4-ounce) jar diced pimiento, drained 1 tablespoon organic Dijon mustard 1 tablespoon fresh lemon juice 1/4 teaspoon sea salt 1 large cage-free organic egg Rémoulade:
1/3 cup organic mayonnaise 2 teaspoons 2% reduced-fat organic milk 1 teaspoon capers, chopped 1/8 teaspoon ground red pepper 1 small organic garlic clove, minced
bon appetit
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