We combined lump crab meat with Swiss cheese, red bell pepper, mayo and Dijon mustard for pub-worthy crab cakes that can be ready in just 35 minutes.
SAVE ON THIS RECIPE!
Crab cakes can be made ahead and kept in the refrigerator, covered with plastic wrap, until ready to fry.
Crab cakes can also be broiled on a lightly greased cookie sheet for 8 to 10 minutes without turning or until they are golden brown.
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