INGREDIENTS: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
2 2/3 Tbsp. red onion, minced
1 tsp. sundried tomatoes, rehydrated, minced
½ tsp. basil, dry
½ tsp. oregano, dry
pinch of crushed red pepper
1 large egg, lightly beaten
½ Tbsp. olive oil
4 lemon wedgesDIRECTIONS:Mix all ingredients except olive oil and lemon wedges. Heat ½ Tbsp. olive oil in non-stick pan for each portion (2 crabcakes). Form crabcakes, using 1/3 cup scoop, place in sauté pan. Flatten and sauté on each side (turning carefully) until lightly browned. Transfer crabcakes to plate, garnish with lemon wedges and serve immediately.SERVINGS:4 cakes (2 portions)PHOTO CREDIT:Photo Credit: CHICKEN OF THE SEA