Easy Crab Cakes

Easy Crab Cakes

2 pouches of Chicken of the sea Crab (3.53 oz)
2 Tbs finely chopped red bell pepper
2 Tbs finely chopped green onion
2 Tbs mayo (substitute lite mayo?)*
2 Tsp lemon juice
1/4 Tsp seasoned salt
1/4 Tsp garlic powder
1 dash cayenne powder
1 med. egg beaten
2/3 C. seasoned breadcrumbs
3 Tbs butter (lighter substitute?)*


In bowl, combine red peppers, green onions, mayo, lemon juice, seasoned salt, garlic powder and cayenne pepper. Stir in the 2 pouches of crab, egg and 1/3 cup breadcrumbs (mixture may be sticky). Divide and form into 4 balls. Roll crab balls in remaining breadcrumbs; flatten into cakes about 1/2 inch thick. In skillet, melt butter over medium heat. Fry (bake?*) crab cakes 3 to 4 minutes per side or until golden brown. Makes 4 servings.

Prep time: 10 min cook time: 8 mins

* items are for alternate measures to make the crab cakes more healthy...but is completely optional...if they (alternative crab cakes) turn out well ...let me know! I am not sure if you CAN bake them instead of frying, I imagine you COULD in a toaster oven, but I am not sure how long to bake them or at what temp...that is the experiment part!

After living in Maryland, I learned to LOVE these...and if your kids want to make REAL crabby patties...well here you go!