Mini Crab Cakes
Servings: Serves 4-6
3 cans (6 oz) Bumble Bee® Pink Crabmeat, drained
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 cup dry bread crumbs or cracker crumbs, divided
2 large eggs
2 tablespoons Dijon mustard
1 tablespoon lemon juice
1/4 teaspoon ground black pepper
Vegetable oil for frying
In large bowl, combine crab, onion, bell pepper, 1/2 cup bread crumbs, eggs, mustard, lemon juice and black pepper. Stir well. Shape crab mixture into balls and then flatten to form small crab cakes. Place flattened crab cakes in remaining dry bread crumbs turning to coat both sides. Heat oil in a skillet over medium heat. Fry crab cakes 1 minute each side or until golden brown. Makes 15 crab cakes about 2 1/2" diameter and 1/2" thick.
For one serving (165g)3 crab cakes: Calories 280(from Fat 140), Fat 16g (Saturated 3g), Trans Fat 0g, Cholesterol 160mg, Sodium 670mg, Total Carbohydrate 19g, Fiber 2g, Sugars 3g, Protein 18g.