Creole Crab Cakes & Remoulade Dipping Sauce

10 -------------------ounces fresh lump crabmeat

1 -1/2 ---------------cups fresh white or sourdough bread crumbs , divided

1/4 ------------------cup chopped green onions

1/2 ------------------cup fat-free or reduced-fat mayonnaise , divided

1 ---------------------egg white , lightly beaten

2 --------------------.tablespons coarse grain or spicy brown mustard , divided

3/4 -----------------tablespoon hot pepper sauce . divided

2 ---------------------teaspoons olive oil , divided

-----------Lemon wedges-----

1) Preheat oven to 200*F . Combine crabmeat , 3/4 cup bread crunbs and green onions in mediun bowl . Add 1/4 cup mayonnaise , egg white , 1 tablespoon mustard and 1/2 teaspoon pepper sauce ; mix well . Using 1/4 cup mixture per cake ,shape eight 1/2-inch thick cakes . Roll crab cakes lightly in remaining 3/4 cup bread crumbs .

2) Heat large nonstick skillet over medium heat until hot ; add i teaspoon oil .Add 4 crabcakes ; cook 4 to 5 minutes per side or until golden brown . Transfer to serving platter ; keep warm in oven . Repeat with remaining 1 teaspoon oil and crabcakes .

3) To prepare dipping sauce combine remaining 1/4 cup mayonnaise , 1 tablespoon mustard and 1/4 teaspoon hot pepper sauce in small bowl , mix well .

4) Serve crab cakes warm with lemon wedges and dipping sauce .

Makes 8 servings