Seared Crab Cakes

4 tablespoons mayonnaise

1/2 red bell pepper, diced

4 green onions, thinly sliced

1 teaspoon dry mustard

2/3 cup bread crumbs

2 teaspoons lemon juice

Dash of hot sauce

1-pound cooked crab meat

Salt

Freshly ground black pepper

2 tablespoons oil, if desired

Place mayonnaise, red bell pepper, green onions, dry mustard, bread crumbs, lemon juice and a dash of hot sauce in a bowl. Stir to combine. Add crab meat, and gently stir again. Season with salt and pepper to taste. Divide mixture into 8 round cakes.

Heat oil (if desired) in a Toughened Nonstick PRO saute or braiser pan over medium heat until the oil is shimmering but not smoking, about 2 minutes. Add crab cakes to the pan in batches and cook until golden brown on one side, about 5-7 minutes. Flip cakes over and cover pan. Continue cooking until golden brown on second side and cakes are heated through, about 5 minutes more. Serve immediately.