crab cake recipe

this is one of the best crab cake recipes i've come across, and it was from one of those "light & tasty"-type magazines, so it's a more "healthful" crab cake. i LOVE crab cakes, and these stand up well to crab cakes i've had out, even at nice restaurants. i'm not a big recipe follower, so i've tended to follow this recipe loosely, just shaking a bit of this and a bit of that, or not "finely"chopping, and every time, they're smashing. so give 'em a whirl...see if you likey.

crab cakes

2 can (6 oz each) crab meat, drained, flaked and cartilage removed
1 cup seasoned bread crumbs, divided
1 egg, beaten
1/4 cup finely chopped green onion (scallions)
1/4 cup finely chopped sweet red pepper
1/4 cup reduced-fat mayonnaise
1 tbs lemon juice
1/2 tsp garlic powder
1/8 tsp cayenne pepper
1 tbs butter

In large bowl, combine crab meat, 1/3 c of the breadcrumbs, egg, onions, red pepper, mayo, lemon juice, garlic powder, an cayenne. Divide mixture into 8 portions (or 4 larger portions); shape into balls and roll in remaining bread crumbs. Flatten into 1/2 inch (to 1 inch) thickness. In large non-stick skillet, cook crab cakes in butter for 3-4 minutes (or more depending on thickness) on each side or until golden brown.