Easy Crab Cakes
Using canned crabmeat and a few pantry items, enjoy these flavorful, easy crab cakes any night of the week! Check out our other appetizers!
Servings 8 servings
Baking Temp Medium-high heat
Equipment
- Medium mixing bowl
- Medium shallow bowl
- Large nonstick skillet
Ingredients
- 1 cup seasoned breadcrumbs, divided
- 2 green onions, finely chopped
- ¼ cup finely chopped sweet red pepper
- 1 large egg, slightly beaten
- ¼ cup mayonnaise
- 1 tablespoon lemon juice
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- 2 cans (6 ounces each) crabmeat, drained and flaked
- 1 tablespoon salted butter
Instructions
- In a medium mixing bowl, combine 1/3 cup breadcrumbs, green onions, red pepper, egg, mayonnaise, lemon juice, garlic powder and cayenne pepper. Fold in crab meat.
- Place remaining breadcrumbs in a shallow bowl. Divide crab mixture into 8 portions and shape into 2-inch balls. Gently coat with breadcrumbs and shape into ½-inch thick patties.
- In a large nonstick skillet, heat butter over medium-high heat. Add crab cakes and cook until golden brown, about 3-5 minutes on each side.
- Serve with your favorite dipping sauce.
- You might also like our Crab Rangoons!