Crab Cakes with Creamy Sauce
cans crab meat
6 oz each, well drained
Italian style bread crumbs
finely chopped green onions
finely chopped red pepper
finely chopped celery
tub Savory Garlic Cooking Creme
Place crab meat in bowl and shred lightly with a fork.
Stir in the bread crumbs, veggies, 2/3 cup Cooking Creme and the egg.
Combine well and form into 9 small patties.
Cook in a non-stick skillet coated with cooking spray over medium heat, about 3 minutes on each side or until browned.
Stir remaining Cooking Creme and cocktail sauce together. Serve over crab cakes.
Adapted from Philly Cooking Creme recipe.