Combine all ingredients except oil in a large bowl. Divide crab mixture into 6 equal portions, shaping each into a 1-inch-thick patty. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 4 patties; cook 4 minutes. Carefully turn patties over; cook 3 minutes or until golden. Repeat procedure with 1 1/2 teaspoons oil and remaining patties.
These crab cakes were really good; I especially enjoyed the red pepper. I used chille paste instead of regular hot sauce, which added a nice kick. The one thing I would suggest is to cook the cakes with low to medium heat; the medium high tended to burn more than cook.
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