Crab Cakes

I think I've mentioned before that I'm not a huge seafood fan. Crab cakes, however, are my go to meal whenever the husband and I go out to a seafood restaurant. Unfortunately going out for seafood gets pretty pricey, so we usually reserve it for special occasions. Luckily, making crab cakes at home is easy! To make them more budget-friendly, I use canned crab meat, but if you're feeling spendy go ahead and splurge on the fresh stuff. Either way they are great with a fresh garden salad.

Crab Cakes

2 6oz cans crabmeat, drained, (or 12oz fresh)
3 tbs butter, divided
1 red bell pepper, finely diced
2 stalks celery, finely diced
1 bunch green onions, chopped
1 sleeve reduced-fat Ritz crackers, crushed
1 egg
1/2 cup low-fat mayo
1/2 tsp dry mustard
1 tbs seafood seasoning
few drops of hot sauce
salt and pepper, to taste

1. Heat 1 tablespoon butter in a skillet over medium heat. Add red bell pepper, green onions, and celery to the pan and saute for a few minutes until soft. Set aside to cool.
2. In a medium bowl, mix together egg, mayo, and all seasonings. Mix well together. Add the crushed Ritz crackers and mix well. Add in the cooled veggies and fold into the mix. Add the crab meat and fold in.
3. Shape the filling into 12 even portions. Heat 2 tablespoons of butter in a large skillet over medium heat( I used a large electric skillet to save time). Add crab cakes to the pan and cook on each side for 2-4 minutes until crisp and cooked through. Remove from pan and serve alone or with a garden salad.