8ozthawedfinely shredded lump crabmeat or imitation crabmeat
3/4cupfresh bread crumbs
1/4cupplus 1 tbsp fat-free mayonnaisedivided
1-1/2tbspchopped chives or green onion tops
1tablespoonFresh lemon juice
1/4tspsaltoptional
1/4tspfreshly ground black pepper
2tspcanola or vegetable oil
2tbspbarbecue sauce
1tspprepared horseradish
4each Lemon wedges
Instructions
Combine crabmeat, bread crumbs, 1/4 cup of the mayonnaise, chives, lemon juice, salt, if desired, and pepper. Shape to form four 1/2-inch-thick patties. Heat oil in a large nonstick skillet over medium heat. Cook crab cakes for 2 to 3 minutes per side or until golden brown.
While crab cakes are cooking, combine remaining 1 tbsp mayonnaise, barbecue sauce, and horseradish, mixing well. Serve crab cakes with sauce and lemon wedges.