▢½ pound crab meat
▢1 ½ cup panko bread crumbs, divided
▢1 large egg
▢2 tablespoons mayonnaise
▢1 tablespoon Dijon mustard
▢¾ teaspoon kosher salt
▢¼ teaspoon black pepper
▢¼ cup red bell peppers, finely diced
▢2 tablespoons minced red onions
▢1 tablespoon chopped chives
▢2 tablespoons vegetable oil
▢1 lemon, cut into 8 wedges

Instructions

Make Crab Mixture – Combine crab meat, 1 cup bread crumbs, egg, mayonnaise, mustard, salt, pepper, bell peppers, onions, and chives in a medium bowl.
Form the Patties – Divide crab mixture into four portions, about ½ cup packed or 4 ounces. Form into compact cakes, 3 inches wide and 1 inch thick.
Bread Crumb Coating – Add ½ cup of bread crumbs into a shallow bowl. Gently press and coat each cake.
Cook the Cakes – Heat a large nonstick saute pan over medium heat. Add vegetable oil and once hot add the crab cakes. Cook until the surface is golden brown and crispy, about 5 minutes on each side.
To Serve – Garnish with lemon slices or sauce of your choice.

Notes  :
Recipe Yield: 4 crab cakes
Serving Size: One crab cake
Make ahead: Store the formed patties in an airtight container for up to 1 day. Wait to add the panko coating until ready to fry.
Storing: Refrigerate in an airtight container for up to 2 days.
Reheating: Microwave on high setting for 15 to 30-second increments until hot. Alternatively, bake at 350ºF (177ºC) until warmed through. Broil for a few minutes to get the coating crispy.