Crab Cakes

• 1 pound mixture of jumbo lump crab meat and lump crab meat
• 1 medium red bell pepper, finely chopped and sautéed
• 1 medium yellow bell pepper, finely chopped and sautéed
• ½ cup gluten-free breadcrumbs
• 1 egg, beaten
• 2 tablespoons dry mustard
• 1 tablespoon finely chopped chives
• ½ teaspoon salt
• ¼ teaspoon pepper
• Zest of 1 lemon
• 1/3 cup mayonnaise
• ½ cup vegetable oil, for frying 
• Lemon Chive Aioli, for serving 

1. In a large bowl, combine the crab meat, bell pepper, breadcrumbs, egg, mustard, chives, salt, pepper, lemon and mayonnaise. Working with about ¼ cup of the mixture at a time, shape into patties.
2. Heat the oil in a 12-inch skillet over medium heat until hot, but not smoking. Working in batches of 4, carefully place the patties in the skillet and fry until golden brown, turning once, 8 to 10 minutes total. Serve with aioli.

NUTRITIONAL INFO

1 CAKE (of 4):  CALORIES 400; FAT 28.4 g (sat 3.8 g, mono 2.6 g, poly 8.6 g); PROTEIN 25.9 g; CARBS 11.4 g; FIBER 2.0 g; CHOLEST 172.2 mg; IRON 1.9 mg; SODIUM 1084 mg; CALCIUM 132 mg