Lemon Pepper Crab Cakes

14 oz. fresh or canned crab
1/4 cup drained capers
2 teaspoons Tone’s® Lemon Pepper Seasoning
1-1/2 teaspoon Tone’s® Minced Garlic
1 teaspoon Tone’s® Spanish Style Paprika
2 eggs
1/3 cup mayonnaise
2-3 cups dry bread crumbs, divided
Oil for sautéing

Mix crab meat, capers, Tone’s Lemon Pepper Seasoning, Tone’s Minced Garlic and Tone’s Spanish Style Paprika in a bowl. Combine well. Stir in eggs, mayonnaise and 1 cup bread crumbs.

Form into 15 patties and dredge each patty in the remaining breadcrumbs. Cook patties in oil on stovetop until browned (internal temperature should reach at least 145⁰ F.). Drain well and keep warm until served.