Ingredients
1 cup seasoned bread crumbs, divided2 green onions, finely chopped1/4 cup finely chopped sweet red pepper1 large egg, lightly beaten1/4 cup reduced-fat mayonnaise1 tablespoon lemon juice1/2 teaspoon garlic powder1/8 teaspoon cayenne pepper2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed1 tablespoon butter
Preparation
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 crab mixture into 8 portions; shape into 2-in. balls. Gently coat with bread crumbs and shape into 1/2-in.-thick patties.
In a large nonstick skillet, heat butter over medium-high heat. Add crab cakes; cook until golden brown, 3-4 minutes on each side.
