• 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


  • 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.

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The above is the proof I done it.

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