1 cup bread crumbs, divided
2 green onions, finely chopped
1/4 cup finely chopped red pepper
1 large egg, lightly beaten
1/4 cup mayonnaise
1 tablespoon lemon juice
1/2 teaspoon garlic powder
A pinch of cayenne pepper
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
1 tablespoon butter
1. In a large bowl, combine 1/3 cup bread crumbs, green onions, red pepper, egg, mayonnaise, lemon juice, garlic powder and cayenne. Then gently fold in the crabmeat.
2. Place remaining bread crumbs in a shallow bowl. Divide mixture into eight portions by shaping them into small balls. Next, gently coat in bread crumbs and shape into 1/2-inch thick patties.
3. In a large nonstick skillet, heat butter over medium-high heat. Add the crab cakes and cook 3-4 minutes on each side or until golden brown.