24 small crab cakes
2 tablespoons olive oil
3/4 cup small-diced red onion
1 1/2 cups small-diced celery
1 1/2 cups of each: small-diced red and yellow bell pepper
1 1/4 teaspoons Old Bay seasoning
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup breadcrumbs
1/2 cup hummus
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/2 pound (8 ounces) jumbo lump crabmeat, drained (no claw meat!)
2 tablespoons fresh minced parsley
Heat the oil in a pan and sauté the onion, celery, and bell peppers until soft. Season with Old Bay, salt, and pepper. Set aside to cool.
In a large bowl, combine the bread crumbs, hummus, mustard, and Worcestershire sauce. Stir in the crabmeat to combine but don't over mix. The crabmeat should remain in large pieces. Combine ingredients from steps 1 and 2.
Spray a nonstick pan with cooking spray and turn heat to medium. Scoop evenly-sized cakes into the pan using an ice cream scoop and sauté over medium heat until crispy on both sides.
Sprinkle with parsley and serve immediately.