Easy Crab Cakes

If you’re after a dish with a twist, give these Easy Crab Cakes a shot. They’re dead quick and easy to make, and you’ll absolutely adore them! Full of flavour and very versatile, you’re sure to love them.


2 cans crabmeat, drained, flaked and cartilage removed

1 cup seasoned bread crumbs, divided

1 egg, lightly beaten

1/4 cup finely chopped green onions

1/4 cup finely chopped sweet red pepper

1/4 cup mayonnaise

1 tablespoon lemon juice

1/2 teaspoon garlic powder

1/8 teaspoon cayenne pepper

1 tablespoon butter

© Brett Pelletier | Dreamstime.com



- In a large bowl, combine the crab, 1/3 cup bread crumbs, egg, onions, red pepper, mayonnaise, lemon juice, garlic powder and cayenne.

- Divide mixture into eight portions; shape into 2-in. balls. Roll in remaining bread crumbs.

- Flatten to 1/2-in. thickness.

- In a large nonstick skillet, cook crab cakes in butter for 3-4 minutes on each side or until golden brown.


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  • CheldeWyatt says
    This spice is organically sourced and classified as an adaptogen. The ashwaganda is a small shrub with yellow flowers that's native to India and North Africa.

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