Yum! Crab Cakes with Remoulade

1. Preheat a large skillet with one tablespoon of olive oil over medium-high heat.

2. Combine breadcrumbs, scallions, crabmeat and 2 tablespoons capers in a large bowl. Add mustard, lemon juice, lemon zest, salt, pepper and egg, stirring to combine.

3. Divide the mixture into 4 even portions, shaping each into a 1-inch thick cake.

4. Add crab cakes to skillet, cooking until brown — approximately 4 minutes per side. Be very careful when handling or flipping the cakes to prevent them from breaking.

5. Meanwhile, to prepare the remoulade sauce, combine mayo, milk, remaining 1 tablespoon capers, garlic, salt and pepper. Mix thoroughly.

6. Serve crab cakes topped with a spoonful of remoulade sauce and a squeeze of fresh lemon juice.