To make crab cakes with canned crab, combine 1/3 cup of seasoned bread crumbs with 2 chopped green onions, 1/4 cup of finely chopped red pepper, 1/4 cup of reduced-fat mayonnaise and 1 lightly beaten egg in a large bowl. This recipe yields four servings.
Also add 1 tablespoon of lemon juice, 1/8 teaspoon of cayenne pepper and 1/2 teaspoon of garlic powder. Mix the ingredients together, then fold in 2 6-ounce cans of drained and flaked crab meat. If there is any cartilage in the meat, remove it before mixing into the rest of the ingredients.
In a separate bowl, pour 2/3 cup of seasoned bread crumbs. Equally portion the crab mixture into eighths and shape into 2-inch balls. Roll the balls in the bread crumbs, then flatten into patties that are about 1/2-inch thick. Melt 1 tablespoon of butter in a large non-stick skillet over medium-high heat, then cook the crab cakes for three to four minutes on each side or until they reach the desired color and crispiness.
Other similar recipes include additions such as mustard, celery, Worcestershire sauce or parsley. Also, some recipes use cracker crumbs for the binding ingredient, rather than bread crumbs. Serve crab cakes with tartar sauce and lemon wedges.