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 ...
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