Confetti Crab Cakes

• 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)

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 155u0b0. Serve with lemon wedges, if desired.

lump crabmeat, breadcrumbs, scallions, red bell pepper, bay seasoning, ground red pepper, light mayonnaise, lemon juice, canola oil, lemon wedges

Taken from www.myrecipes.com/recipe/confetti-crab-cakes (may not work)