Easy Crab Cakes

Lisa Jerrier

End of Summer

Ingredients

• 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

Instructions

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.