Maryland Crab Cakes with Lemon Remoulade AND Roasted Asparagus with Lemon and Chives

These recipes came compliments of Nancy at Turk Talk. Thank you so much. It looks delicious, and I learned something new!

Maryland Crab Cakes with Lemon Remoulade
5 Tablespoons fat-free mayonnaise
2 Tablespoons chopped fresh parsley
2 Tablespoons minced shallots
1 Table spoon drained capers
2 teaspoons grated lemon zest
Dash hot pepper sauce
1 large egg, lightly beaten
1 teaspoon Dijon mustard
1 teaspoon Chesapeake Bay seasoning - I use Old Bay
1/2 teaspoon Worcestershire sauce
1 pound crab meat - I used canned since it is out of season, but you can use thawed frozen or lump crabmeat

1. To make the remoulade, combine 3 Tablespoons of the mayo, parsley, shallots, capers, lemon zest, and pepper sauce in a small bowl; cover refrigerate.
2. Combine remaining 2 tablespoons of mayo, the egg, mustard, Bay seasoning, and Worcestershire sauce in a large bowl; gently stir in the crab meat.
Shape mixture into 8 patties. Place on a plate; cover and refrigerate 30 minutes.
3. Spray a large skillet with canola nonstick spray and set over medium-high heat. Add crab cakes and cook until heated through and well-browned, about 3 minutes on each side. Serve with remoulade.

Goes well with:

Roasted Asparagus with Lemon and Chives

1 (1 pound) bunch of asparagus, trimmed
2 teaspoons olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 Tablespoon fresh lemon juice
2 Tablespoons chopped fresh chives

1. Preheat the oven to 425
2. Put the asparagus in a shallow roasting pan. Drizzle with the oil and sprinkle with the salt and pepper; toss to coat evenly. Spread in a single layer and bake, shaking the pan occasionally, until tender and browned in spots, about 20 minutes. Transfer the asparagus to a platter; sprinkle with the lemon juice and chives.