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Steps
1
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.
2
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.
3
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.
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Nutrition Facts
Serving Size:1 Crab Cake
Calories
160
Total Fat
10g
0%
Saturated Fat
2g
0%
Sodium
400mg
0%
Total Carbohydrate
4g
0%
Dietary Fiber
0g
0%
Protein
14g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 Very Lean Meat; 2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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