Crab Cakes with no bread crumbs!? Yes!
1 lb. lump or blue crab meat
1 tbsp. diced red bell pepper
1 tbsp. diced green bell pepper
2 tbsp. finely diced red onion (I put it in the food processor)
2 tbsp. mayonnaise!
1 tbsp. baking powder
Mix all ingredients in a large bowl until well blended. Heat olive oil in a large non-stick skillet over medium-high heat. With a large spoon (tablespoon for mini cakes, something bigger like a serving spoon for larger cakes), carefully spoon the cake mixture into the pan.
If they are really falling apart, add a bit more mayonnaise, but they will be looser than regular crab cakes due to the lack of bread crumbs. Don’t panic! Once the eggs in the mixture start to cook, they will hold together much better. Cook on one side until firm, about 1-3 min (depending on the size of the cake) before flipping. If you flip too early, or move them around too much, they will not stick together! Cook on the other side for another 1-3 min.
Serve with sauce of your choice, I prefer Sexy Mayo or Bookbinders’ Creamy Horseradish Sauce.