Step 1

In a large bowl, mix together the crab, eggs, green onion, pimentos, lemon juice, mustard, salt, pepper, and 1/2 cup breadcrumbs until well combined. Use your hands to form into six 3-inch cakes, squeezing out (and discarding) any excess liquid as you go.

Step 2

Spread out the remaining 1/3 cup breadcrumbs on a plate and roll each cake around until well coated. Set aside.

Step 3

Heat a thin layer of olive oil in a large skillet over medium-low heat. Cook the cakes (in batches, if necessary) until golden brown on both sides, about 3 to 5 minutes per side. Serve over greens and topped with a dollop of sour cream and a lemon wedge on the side.