Easy Crab Cakes

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Serves 4 | Prep Time | Cook Time

Why I Love This Recipe

Ingredients You'll Need

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


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.)

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


Cocktail Crab Dip: Combine the catsup, horseradish and hot sauce. Remove any remaining

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.

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