Buttery Whole Wheat Crab Cakes

• 15 ounces, weight Lump Crab Meat
• 10 whole Wheat Crackers
• 1 teaspoon Smoked Paprika
• 1 teaspoon Ground Mustard
• 1/2 teaspoons Seasoned Salt
• 1 Tablespoon Olive Oil Mayonnaise
• 1/4 whole Red Pepper
• 1/4 whole Green Pepper
• 1/4 whole Sweet Onion
• 3 cloves Garlic
• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter, Divided

1. Season crab meat with paprika, mustard, seasoned salt and mix thoroughly.
2. Add in 1 tablespoon of olive oil mayo and mix.
3. Crumble up 10 whole wheat crackers (I use a store brand entertainer wheat cracker) and add to the crab mix.
4. Chop peppers, onion, and garlic and chop into tiny bits (or add to a mini-food processor).
5. Add 2 tablespoons olive oil and 1 tablespoon butter to a skillet on medium-high.
6. Add in pepper, onion, and garlic mix.
7. Saute for 2 to 3 minutes.
8. Add entire pepper, onion, garlic and oil mix to the crab.
9. Mix throughly with hands and shape into small cakes.
10. Before baking, chop the remaining butter into small chunks and set on top of each cake.
11. Bake at 350F for about 20 to 25 minutes or until golden brown.
12. These melt in your mouth!

weight lump, whole wheat crackers, paprika, ground mustard, salt, olive oil mayonnaise, red pepper, green pepper, sweet onion, garlic, olive oil, butter

Taken from tastykitchen.com/recipes/main-courses/buttery-whole-wheat-crab-cakes/ (may not work)