Instructions: Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Cook bell pepper and green onions 3 minutes, until softened. Transfer vegetables to a large bowl. Add crab, 2 tablespoons breadcrumbs, mayonnaise, parsley, and Old Bay. Mix with a fork until combined. Cover and refrigerate 20 minutes.

Sprinkle a layer of breadcrumbs on the bottom of a 1/3-cup measuring cup or a cleaned, empty tuna can. Fill measure with crab mixture and pack lightly using the bottom of a measuring cup. Sprinkle a layer of breadcrumbs on top and pack lightly with the measuring cup. Invert crabcake onto a plastic-wrap lined baking sheet. Repeat with remaining breadcrumbs and crab mixture to make 8 crabcakes. Cover with plastic wrap and refrigerate at least 1 hour or up to 24 hours.

Heat oven to warm setting. Heat 1 tablespoon oil in large nonstick skillet over medium heat. Transfer four crabcakes to skillet using a wide metal spatula. Cook 5 minutes, until golden on bottom; flip with a spatula, and cook 5 minutes more. Transfer crabcakes to baking sheet to keep warm; cook remaining crabcakes.

This recipe yields 4 servings.

Description: "For added flavor, try these tender crab cakes with a sauce made from mayo spiced with a dash of Old Bay seasoning."

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