Easy Crab Cakes
INGREDIENTS
  • Servings: 4
  • 1/4 cup finely chopped red bell pepper
  • 1/4 cup finely chopped green onions
  • 1/4 cup mayonnaise
  • 1 Tbsp. fresh squeezed lemon juice
  • 1/4 tsp. salt
  • 1/2 tsp. garlic powder
  • dash cayenne pepper
  • 2 6 oz. cans crab
  • 1 medium egg, beaten
  • 1 cup seasoned bread crumbs
  • 3 Tbsp. butter
  • Cocktail Crab Dip:
  • 3/4 cup Catsup
  • 2 Tablespoons Prepared horseradish
  • 1/8 teaspoon Hot sauce
  • 6 oz. Fancy Crabmeat
  • 1 cup Cream cheese, softened
  • 3 Tablespoons White onion, diced
  • 1/8 teaspoon Salt
DIRECTIONS
  1. In bowl, combine red pepper, green onions, mayonnaise, lemon juice, seasoned salt, garlic powder and cayenne pepper. Stir in crab meat, egg and 1/3 cup bread crumbs (mixture may be sticky.)
  2. Divide and form mixture into 4 balls. Roll crab balls in remaining bread crumbs; flatten into cakes about 1/2 inch thick. In skillet, melt butter over medium heat. Fry crab cakes 3 to 4 minutes per side or until golden
  3. brown.
  4. Cocktail Crab Dip: Combine the catsup, horseradish and hot sauce. Remove any remaining
  5. filament from the crabmeat. Add the crabmeat to the catsup mixture and continue to blend. Add all other ingredients and blend till smooth. Serve at room temperature.