Ingredients

  • 1 cup seasoned bread crumbs, divided
  • 2 green onions, finely chopped
  • 1/4 cup finely chopped sweet red pepper
  • 1 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 mixture into
  • eight portions; shape into 2-in. balls. Gently coat in bread crumbs
  • and shape into a 1/2-in.-thick patty.
  • In a large nonstick skillet, heat butter over medium-high heat. Add
  • crab cakes; cook 3-4 minutes on each side or until golden brown.
  • Yield: 4 servings.

Read more: http://www.tasteofhome.com/recipes/easy-c...

CRAB CAKES IN THE HIZZOUSE

CRAB CAKES IN THE HIZZOUSE

CRAB CAKES IN THE HIZZOUSE

CRAB CAKES IN THE HIZZOUSE

CRAB CAKES IN THE HIZZOUSE

CRAB CAKES IN THE HIZZOUSE

CRAB CAKES IN THE HIZZOUSE

CRAB CAKES IN THE HIZZOUSE

The above is the proof I done it.

Was good. Is this return of Cooking with TAY?!