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Crab Cakes Mediterranean Style
November 20, 2007
1 Min Read
Yield: 4 crab cakes, 2 per serving.
1 tsp. garlic, minced
1⁄3 cup bread crumbs
1 can Chicken of the Sea® White Crabmeat (6 oz.), drained
1⁄3 cup red bell pepper, minced
1⁄3 cup green bell pepper, minced
22⁄3 Tbsp. red onion, minced
1 tsp. sundried tomatoes, rehydrated, minced
1⁄2 tsp. basil, dry
1⁄2 tsp. oregano, dry
pinch of crushed red pepper
1 large egg, beaten lightly
1⁄2 Tbsp. olive oil
4 lemon wedges
Mix all ingredients except olive oil and lemon wedges. Heat 1⁄2 Tbsp. olive oil in nonstick pan for each portion (2 crab cakes). Form crab cakes using 1⁄3 cup scoop into saute pan. Flatten and saute on each side (turning carefully) until lightly browned. Transfer crab cakes to plate, garnish with lemon wedges and serve immediately.
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