Crab Cakes

I wanted to finish up a leftover bag of mushroom & wild rice that Ahya left behind from his visit last year. I couldn't think of any dish that would go well with this - though I'm sure there's tons! - so I decided to just prepare some crab cakes, I still had some leftover green bell peppers that I needed to use up, after all.

For this, I used a recipe that I picked up from a Chicken of the Sea advertisement long ago but had to tweak a little because - typical me - I ran out of ingredients.

Ingredients:

1/4 cup finely chopped red bell pepper (used green bell pepper instead)

1/4 cup finely chopped green onions

1/4 cup mayonnaise (only had around 2/3 of this amount so I lessened the bread crumbs)

1/4 tsp seasoned salt

1/2 tsp garlic powder

dash cayenne pepper (did not add, hubby does not like spicy food)

2 6-oz cans crab meat

1 medium egg, beaten

1/3 cup breadcrumbs (for crab cake mixture)

2/3 cup breadcrumbs (for coating, I skipped this)

3 tbsp melted butter (for frying crab cakes)

1. In a bowl, combine pepper, green onions, mayonnaise, lemon juice, seasoned salt, garlic powder and cayenne pepper.
2. Stir in crab, egg and 1/3 cup breadcrumbs
3. Divide and form mixture into balls.
4. Roll crab balls in remaining breadcrumbs; flatten into cakes about 1/2 inch thick. (skipped the breadcrumb coating).
5. In skillet, pan fry crab cakes in butter 3 to 4 minutes per side until golden brown.

This turned out very very good. :D