Light Crab Cake

1 lb of Lump Crab
1 cup diced onions
1/2 cup diced celery
1/4 cup diced red bell pepper
8 cloves garlic minced
1/3 cup green onions
1/4 cup creole mustard
1 large egg
1/4 cup parmesan cheese
2 tsp slap ya mama
1/2 tbsp lemon juice
1/4 cups plain bread crumbs
1/4 cup panko bread crumbs
Olive Oil

In a medium pan, heat olive oil on medium heat
Saute onions, celery, red bell pepper, garlic
Once softened, remove from heat
Stir in all other ingredients once cooled
If crab mixture is a little too wet, you can put some plain breadcrumbs in the mixture
In a large bowl, mix both breadcrumbs
Form the mixture into balls (whatever size you would like your crab cake to be)
Refrigerate for about 15 minutes to let them “set”
In a heavy bottom (better if non stick) heat more olive oil in the bottom of your pan to fry the crab cakes
Take each crab cake and press each side into the bread crumb mixture
Fry each side until golden brown