• 1/2 cup minced celery
• 1/2 cup minced bell pepper
• 2 cloves garlic
• 2 tablespoons olive oil
• 1-2 pinches red pepper flakes
• 1-2 pinches salt and pepper
• 1 teaspoon spicy mustard
• 4 tablespoons egg whites
• 1 teaspoon Worcestershire sauce
• 2 tablespoons lemon juice
• 1/2 teaspoon Old Bay seasoning
• 1-2 dashes hot sauce
• 1/2 cup seasoned breadcrumbs
• 1 pound lump crabmeat, pre-cooked
• 2 scallions, chopped (white and green parts)
• Vegetable oil for frying

Heat a nonstick skillet over medium heat and add 2 tablespoons olive oil to the pan. Add celery, bell pepper, garlic, red pepper flakes, and season with a pinch of salt and pepper. Stir about 7-8 minutes, until celery and bell pepper are soft and slightly caramelized. Place in a bowl and set aside. Place crabmeat in a paper towel and gently squeeze to absorb extra moisture so cakes won’t be soggy in the middle.

In a large bowl, whisk together the mustard, egg whites, Worcestershire sauce, lemon juice, Old Bay seasoning and hot sauce. Gently stir in the breadcrumbs, scallion, crabmeat and cooked celery and bell pepper, making sure not to break up the crab lumps too much. Taste and adjust seasonings, if needed. Gently form into patties and place on a platter or sheet of wax paper sprinkled with breadcrumbs so they won’t stick to the surface. Heat a nonstick skillet over medium high heat and add just enough olive oil to coat the bottom of the pan. Fry patties on each side for about 2-3 minutes or until golden brown. Makes 6-8 servings.