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Easy Crab Cakes

Easy Crab Cakes

Easy Crab Cakes
 
Canned crabmeat makes these delicate patties simple enough for busy weeknight dinners.
Ingredients
  • 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
  • 1 cup seasoned bread crumbs, divided
  • 1 egg, lightly beaten
  • ¼ cup finely chopped green onions
  • ¼ cup finely chopped sweet red pepper
  • ¼ cup reduced-fat mayonnaise
  • 1 tablespoon lemon juice
  • ½ teaspoon garlic powder
  • ⅛ teaspoon cayenne pepper
  • 1 tablespoon butter
Instructions
  1. In a large bowl, combine the crab, ⅓ cup bread crumbs, egg, onions, red pepper, mayonnaise, lemon juice, garlic powder and cayenne.
  2. Divide mixture into eight portions; shape into 2-in. balls. Roll in remaining bread crumbs. Flatten to ½-in. thickness.
  3. In a large nonstick skillet, cook crab cakes in butter for 3-4 minutes on each side or until golden brown.

 

Recipe Source:  TasteOfHome.com

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