Easy Crab Cakes

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Easy Crab Cakes

TOTAL TIME: Prep/Total Time: 25 min. YIELD: 4 servings.

Ready-to-go crabmeat makes these delicate patties easier than other crab cake recipes. You can also form the crab mixture into four thick patties instead of eight crab cakes. (via Charlene Spelock)

Ingredients

1 cup seasoned bread crumbs, divided
2 green onions, finely chopped
1/4 cup finely chopped sweet red pepper
1 large egg, lightly beaten
1/4 cup reduced-fat mayonnaise
1 tablespoon lemon juice
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
1 tablespoon butter

Directions

In a large bowl, combine 1/3 cup bread crumbs, green onions, red pepper, egg, mayonnaise, lemon juice, garlic powder and cayenne; fold in crab.

Place remaining bread crumbs in a shallow bowl. Divide crab mixture into 8 portions; shape into 2-in. balls. Gently coat with bread crumbs and shape into 1/2-in.-thick patties.

In a large nonstick skillet, heat butter over medium-high heat. Add crab cakes; cook until golden brown, 3-4 minutes on each side.

Gail's Notes: I've not tried this recipe yet, but I am definitely going to try it soon! 

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