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 ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.