Ingredients

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

Directions

1. In a large bowl, combine 1/3 cup bread crumbs, green onions, red pepper, egg, mayonnaise, lemon juice, garlic powder and cayenne; fold in crab.
2. Place remaining bread crumbs in a shallow bowl. Divide mixture into eight portions; shape into 2-in. balls. Gently coat in bread crumbs and shape into a 1/2-in.-thick patty.
3. In a large nonstick skillet, heat butter over medium-high heat. Add crab cakes; cook 3-4 minutes on each side or until golden brown.Yield: 4 servings.