Confetti Crab Cakes

Ingredients

• 1 pound lump crabmeat, drained and shell pieces removed (2 2/3 cups)
• 1/2 cup unseasoned dry breadcrumbs
• 1/2 cup chopped scallions
• 1/4 cup finely chopped red bell pepper
• 1 teaspoon Old Bay seasoning
• 1/4 teaspoon ground red pepper (optional)
• 2 tablespoons light mayonnaise
• 1 tablespoon fresh lemon juice
• 1 tablespoon canola oil or butter
• Lemon wedges (optional)

Preparation

1. Combine crabmeat, breadcrumbs, scallions, bell pepper, Old Bay seasoning, and ground red pepper (if using) in a medium bowl. Add mayonnaise and lemon juice; mix with a fork. Form mixture into 8 patties about 3 inches in diameter.

2. Heat oil in a medium skillet over medium heat. Fry crab cakes until browned on the bottom (about 4 minutes); turn and cook 4 more minutes, or until browned and an instant-read thermometer inserted into the crab cake reads 155°. Serve with lemon wedges, if desired.