Ingredients
1
tablespoon olive oil
1/2
cup green onions, finely chopped (8 medium)
1/2
cup finely chopped red bell pepper
1/2
cup Progresso™ Italian style bread crumbs
1
egg, slightly beaten
1/2
cup mayonnaise
1
tablespoon fresh lemon juice
1 1/2
teaspoons seafood seasoning (from 6-oz container)
1/2
teaspoon pepper
Dash Worcestershire sauce
2
lb cooked fresh crabmeat
2
tablespoons butter or margarine
Sliced green onions, if desired
Lemon wedges, if desired
Preparation
In large nonstick skillet, heat oil over medium heat. Cook chopped green onions and bell pepper in oil 8 minutes, stirring occasionally, until tender. In large bowl, stir together onion mixture, bread crumbs, egg, mayonnaise, lemon juice, seafood seasoning, pepper and Worcestershire sauce. Gently fold in crabmeat.
Line cookie sheet with foil. Using 1/3-cup measuring cup, shape crab mixture into 14 (2 1/2-inch) cakes. Place on cookie sheet. Cover; refrigerate at least 1 hour but no longer than 8 hours.
In large nonstick skillet, melt butter over medium heat. Cook crab cakes in batches in butter 8 to 10 minutes, turning once, until golden brown. Drain on paper towels. Garnish with sliced green onions. Serve with lemon wedges.
