1/2 c. Hill Country Fare instant potato flakes
1 c. prepared pico de gallo
1/2 c. Azar walnuts, chopped
1 (6 oz.) container Chicken of the Sea white crabmeat, drained
2 H-E-B large eggs, beaten
1/2 c. H-E-B green onion dip or sour cream

Combine mashed potato flakes, pico de gallo, chopped walnuts, drained crabmeat, beaten eggs and green onion dip. Shape crab mixture into 8 patties (1/4 cup each). Heat a large skillet over medium high heat for 3 minutes. Spray skillet with nonstick cooking spray and cook crab cakes on each side for 3 to 4 minutes. Serve hot with lemon wedges and lemon butter sauce.

Makes 6 to 8 servings.