Lemon Caper Crab Cakes

Ingredients

8 oz. Phillips Jumbo Lump Crab Meat
1 egg or 2 Tbsp. eggs substitute
1 Tbsp. lemon juice, fresh
1 1/2 tsp. capers, drained
1/3 c. bread crumbs, plain, lightly toasted
1 Tbsp. Hellmann’s light mayonnaise
1/8 tsp. garlic powder
1/4 tsp. lemon pepper seasoning
1/2 tsp. Worcestershire sauce
1/8 tsp. salt
1 Tbsp. scallion, minced
Cooking spray, as needed

Cooking Instructions

• In medium mixing bowl, beat eggs or egg substitute until frothy.
• Stir in lemon juice, capers, mayonnaise, garlic powder, lemon pepper seasoning, Worcestershire sauce, salt, and scallion and stir until well blended.
• Gently fold in bread crumbs, then crab meat.
• Form approximately 1/3 c. (3 oz.) of mixture into round or oval cakes.
• Heat sauté pan over medium-low heat. Spray bottom with cooking spray. Cook each crab cake until golden brown on each side, approximately 3 minutes per side, turning cake gently during cooking.
• Serve immediately with lemon or lime wedges, if desired.
  

Serve with cocktail sauce, spiked with added hot sauce or horseradish, as desired.

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