To make easy crab cakes, combine 1/3 cup bread crumbs with 2 chopped green onions, 1/4 cup finely chopped red bell pepper, 1 beaten egg, 1/4 cup mayonnaise and 1 tablespoon lemon juice. Fold in 1/2 teaspoon garlic powder, a pinch of cayenne and 12 ounces drained canned crab meat.
In a separate bowl, add 2/3 cup bread crumbs. Shape the crab meat mixture into 2-inch balls, and roll each ball in the bread crumbs before shaping each ball into a 1/2-inch thick patty. Melt butter in a heavy-bottomed skillet, and pan-fry the crab cakes for three to five minutes on each side, or until the cakes are golden.
Alternatively, make an easy crab noodle bake by cooking 2 cups of dry egg noodles according to the package directions. Drain the noodles, and stir in cream of crab soup. Fold 8 ounces of crab meat into the pot, and transfer the mixture to a greased baking dish. Top it with 1/4 cup bread crumbs, and bake the casserole for 20 to 25 minutes at 375 degrees Fahrenheit.
To make a quick, easy crab salad, gently combine 2 cups of crab meat with 1 cup diced celery, 1/4 cup chopped bell pepper, 1 teaspoon salt, 1/4 teaspoon pepper and 1 tablespoon freshly squeezed lemon juice, and mix with 3 tablespoons mayonnaise. Serve the crab salad over mixed greens.