I love crab cakes. What’s not to like? But one thing that bothers me about ordering them at restaurants is that you’ll occasionally get one that’s loaded with “filler” — aka, breadcrumbs. Total bummer. The crabbier the better, I always say. So why not make them yourself?

I’ve made this recipe a handful of times and it always turns out delicious. Plus it feels like you’re eating something special, which is a perk — especially when your husband doesn’t know how easy they were to make. Work that in your favor, ladies.

Crab Cakes with Remoulade Sauces (makes 2 – 4 cakes)

Adapted from Cooking Light

What you need:

For the crab cakes:

• 1 tablespoon olive oil
• 1 cup panko breadcrumbs
• 1/2 cup thinly sliced scallions (about 4 scallions)
• 1/2 pound lump crabmeat
• 2 tablespoons capers, drained
• 1 tablespoon Dijon mustard
• Zest of one whole lemon, plus 1 tablespoon of juice
• 1 large egg
• Salt and pepper, to taste

For the remoulade:

• 1/3 cup low-fat mayo
• 2 teaspoons milk
• 1 clove of garlic, pressed
• 1 tablespoon capers, drained
• Salt and pepper, to taste

How you do it:

1. Preheat a large skillet with one tablespoon of olive oil over medium-high heat.
2. Combine breadcrumbs, scallions, crabmeat and capers in a large bowl. Add mustard, lemon juice, lemon zest, salt, pepper and egg, stirring to combine.
3. Divide the mixture into 2 – 4 even portions (I made 3), 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 fipping the cakes to prevent them from breaking.
5. Meanwhile, to prepare the remoulade sauce, combine all ingredients in a small bowl.
6. Serve crab cakes topped with a spoonful of remoulade sauce and a squeeze of fresh lemon juice.