Ingredients

1. 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
2. 1 cup seasoned bread crumbs, divided
3. 1 egg, lightly beaten
4. 1/4 cup finely chopped green onions
5. 1/4 cup finely chopped sweet red pepper
6. 1/4 cup reduced-fat mayonnaise
7. 1 tablespoon lemon juice
8. 1/2 teaspoon garlic powder
9. 1/8 teaspoon cayenne pepper
10. 1 tablespoon butter

Directions

1. In a large bowl, combine the crab, 1/3 cup bread crumbs, egg, onions, red pepper, mayonnaise, lemon juice, garlic powder and cayenne.
2. Divide mixture into eight portions; shape into 2-in. balls. Roll in remaining bread crumbs. Flatten to 1/2-in. thickness.
3. In a large nonstick skillet, cook crab cakes in butter for 3-4 minutes on each side or until golden brown. Yield: 4 servings.