Easy Crab Cakes Recipe

By mitzzy

Canned crabmeat makes these delicate patties simple enough for busy weeknight dinner. For variety, try forming the crab mixture into four thick patties, instead of eight cakes.

Ingredients

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

Details

Servings 4

Preparation

Step 1

In a large bowl, combine the crab, 1/3 cup bread crumbs, egg, onions, red pepper, mayonnaise, lemon juice, garlic powder and cayenne.
Divide mixture into eight portions; shape into 2-in. balls. Roll in remaining bread crumbs. Flatten to 1/2-in. thickness. In a large nonstick skillet, cook crab cakes in butter for 3-4 minutes on each side or until golden brown. Yield: 4 servings.