Easy Crab Cakes

I love crab cakes. I tend to get my hopes up a lot when I order them at restaurants, only to have them dashed. A recent experience at a seafood chain was particularly disappointing (small, thin and not even baked well). I thought to myself: why am I paying all this money when I go out for something, more often than not, doesn't turn out well? I should make this myself! So I did. Well, by myself really means that Tyler and Doug worked on them while I was on my way home from work. But hey, I found the recipe and went shopping, so that counts for something, right?

The sauce recipe we found to go with it was also very good and fairly simple to make. Check it out here.

• 1 cup seasoned bread crumbs, divided
• 2 green onions, finely chopped
• 1/4 cup finely chopped sweet pepper
• 1 large egg, lightly beaten
• 1/4 cup reduced-fat mayonnaise
• 1 Tbsp lemon juice
• 1/2 tsp garlic powder
• 1/8 tsp cayenne powder
• 2 cans (6 oz each) crab meat, drained, flaked and cartilage removed
• 1 Tbsp butter

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 inch balls. Gently coat in bread crumbs and shape into a 1/2 inch 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. 

Serves 4

Total Time: 25 minutes

Recipe from Taste of Home