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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 1 |
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Ingredients:
1 pound lump crabmeat, drained and shell pieces removed (2 2/3 cups) |
1/2 cup unseasoned dry breadcrumbs |
1/2 cup chopped scallions |
1/4 cup finely chopped red bell pepper |
1 teaspoon old bay seasoning |
1/4 teaspoon ground red pepper (optional) |
2 tablespoons light mayonnaise |
1 tablespoon fresh lemon juice |
1 tablespoon canola oil or butter |
lemon wedges (optional) |
Directions:
1. Combine crabmeat, breadcrumbs, scallions, bell pepper, Old Bay seasoning, and ground red pepper (if using) in a medium bowl. Add mayonnaise and lemon juice; mix with a fork. Form mixture into 8 patties about 3 inches in diameter.
2. Heat oil in a medium skillet over medium heat. Fry crab cakes until browned on the bottom (about 4 minutes); turn and cook 4 more minutes, or until browned and an instant-read thermometer inserted into the crab cake reads 155°. Serve with lemon wedges, if desired.
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