Ingredients:
3 tablespoons vegetable oil, divided
1 small red bell pepper, finely chopped
3 green onions, finely chopped
1 pound lump crab meat, picked over
1 cup fresh Atkins Bread Crumbs, divided
1 cup mayonnaise
3 tablespoons chopped fresh parsley
1/2 tablespoon Old Bay seasoning


Directions:
For added flavor, try these tender crab cakes with a sauce made from mayonaiswe spiced with a dash of Old Bay Seasoning.

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 solid measuring cup or a cleaned, empty tuna can. Fill measure with crab mixture and pack lightly using the bottom of a cup 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 a 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.

A neat kitchen trick to make a loose crab mixture hold together in a nice shape is to pack them into a measuring cup.