Lighter Crab Cakes | America's Test Kitchen

Ingredients

• 1 pound fresh crabmeat (jumbo lump), picked over to remove cartilage or shells
• 4 scallions, green parts only, minced (about 1/2 cup)
• 4 teaspoons minced fresh herbs, such as cilantro, dill, basil, or parsley leaves
• 1 teaspoon Old Bay seasoning
• 2-4 tablespoons plain dried bread crumbs (see note)
• 1/4 cup reduced-fat mayonnaise
• 2 tablespoons Dijon mustard
• Salt and pepper
• 1 egg white
• 1/4 cup unbleached all-purpose flour
• 2 tablespoons vegetable oil
• 1 lemon, cut into wedges (for serving)