Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.