Confetti Crab Cakes

Submitted by: Shelley Levy, School of Communication

Ingredients

  1. - 1 pound lump crabmeat, drained and
    shell pieces removed (2 2/3 cups)
  2. - ½ cup unseasoned dry breadcrumbs
  3. - ½ cup chopped scallions
  4. - ¼ cup finely chopped red bell pepper
  5. - 1 teaspoon Old Bay seasoning
  6. - ¼ teaspoon ground red pepper (optional)
  7. - 2 tablespoons light mayonnaise
  8. - 1 tablespoon fresh lemon juice
  9. - 1 tablespoon canola oil or butter
  10. - Lemon wedges (optional)

Directions:

1. Combine crabmeat, breadcrumbs, scallions, bell peppers, Old Bay seasoning, and ground red pepper (if using) in a medium bowl. Add mayonnaise and lemon juice. Mix with a fork. Form mixture into 8 patties, about 3 inches in diameter.
2. Heat oil in a medium skillet over medium heat. Fry crab cakes until browned on the bottom (about 4 minutes); turn and cook 4 more minutes or until browned and an instant-read thermometer inserted into the crab cakes reads 155 degrees. Serve with lemon wedges, if desired. (Serving size; 2 crab cakes)