Crab Cakes with Cajun Rémoulade

Ingredients

• 2 tablespoons canola oil 
• 2 teaspoons capers drained finely chopped
• 0.3 teaspoon celery seeds 
• 0.5 teaspoon mustard dry
• 1 large eggs beaten
• 2 tablespoons flat-leaf parsley fresh finely chopped
• 1 cup greek yogurt plain fat-free
• 2 tablespoons green onions chopped
• 2 tablespoons green onions finely chopped
• 0.1 teaspoon ground pepper red
• 0.3 teaspoon ground pepper red
• 1 slices optional: lemon 
• 1 pound lump crab meat drained
• 1 cup panko bread crumbs (Japanese breadcrumbs)
• 0.3 teaspoon paprika 
• 0.5 teaspoon paprika 
• 0.3 cup bell pepper diced red finely
• 2 teaspoons worcestershire sauce 

Equipment

• bowl
• frying pan
• whisk
• measuring cup

Directions

1. To prepare crab cakes, combine first 7 ingredients (through egg).
2. Add panko and crab, tossing gently to combine.
3. Fill a 1/4-cup dry measuring cup with crab mixture. Invert onto work surface; gently pat into a 1-inch-thick patty. Repeat procedure with remaining crab mixture, forming 12 cakes.
4. Heat a large nonstick skillet over medium-high heat.
5. Add oil to pan; swirl to coat.
6. Add crab cakes to pan; cook 2 minutes or until bottoms are golden. Carefully turn crab cakes; cook 2 minutes or until bottoms are golden and crab cakes are thoroughly heated.
7. Remove crab cakes from pan; keep warm.
8. To prepare rmoulade, combine 1 cup yogurt and next 6 ingredients (through red pepper) in a small bowl; stir with a whisk.
9. Serve crab cakes with rmoulade and lemon slices.