Crab Cakes

Adapted from Meal Planning Maven

• Ready In: 45 mins
• Serves: 8

Ingredients

• 1  lb  crabmeat (blue or lump, rinsed, drained and picked over)
• 2  teaspoons olive oil
• 1  medium onion, finely chopped
• 1⁄2 red bell pepper, finely chopped
• 1⁄2 green bell pepper, finely chopped
• 1  egg
• 1⁄3 cup  breadcrumbs (packaged or homemade)
• 1  teaspoon Dijon mustard
• 3  tablespoons mayonnaise
• 1⁄2  lemon, juice of
• 1  tablespoon fresh parsley (chooped or 1 teaspoon dried)
• 1⁄4 teaspoon salt (optional)
• 1⁄8 teaspoon cayenne (to taste)

Directions

1. Lightly coat a baking sheet with olive oil spray. In a medium pan, heat olive oil over medium-high setting. Sauté onion and peppers for 5 to 8 minutes or until softened and browned; place in a large bowl. Add remainder of ingredients; mix together with a fork until well combined.
2. Using a 1/3 or 1/2 cup dry measuring cup, (depending on desired size), scoop out equal portions of crab cake mixture; place on baking sheet. (For hors d’oeuvre-sized crab cakes, divide into 18 to 24 portions.) Refrigerate crab cakes for 20 minutes. (allows mixture to hold together).
3. Preheat oven to 400 degrees F. Lightly spray crab cakes with olive oil. Bake for 15 minutes. Broil for about 45 seconds until crab cakes are evenly browned. (Be careful not to burn.)
4. Make Ahead: crab cakes may be assembled and refrigerated, covered up to 1 day ahead. May also be baked up to 3 days ahead. Reheat at 300 degrees F for about 10 minutes or until hot. May also be frozen for up to 4 months.