Easy Crab Cakes

Lisa Jerrier
End of Summer

  • 2 cans crab meat (6 oz each), well drained
  • ¾ cup Italian style bread crumbs
  • ¼ cup finely chopped green onions
  • ¼ cup finely chopped red pepper
  • ¼ cup finely chopped celery
  • 1 tub Savory Garlic Cooking Creme, divided ( this is in the market by the cream cheese products
  • 1 egg, beaten
  • 2 Tbs. cocktail sauce
  1. Place crab meat in bowl and shred lightly with a fork.
  2. Stir in the bread crumbs, veggies, ⅔ cup Cooking Creme and the egg.
  3. Combine well and form into 9 small patties.
  4. Cook in a non-stick skillet coated with cooking spray over medium heat, about 3 minutes on each side or until browned.
  5. Stir remaining Cooking Creme and cocktail sauce together. Serve over crab cakes.