In the Kitchen: Jake's, Rick's On the Square's Jumbo Lump Crab Cakes

2 Jumbo Lump Crabmeat

2 Eggs, lightly beaten

1 cup Mayo

1/2 cup Creole Mustard

5 Tbsp. Cracker meal, or bread crumbs

1/2 cup Parsley

2 tsp. salt

1 tsp. Black Pepper

3 tsp. Olive Oil

1/2 cup Red & Green Bell Peppers

1.     Clean crabmeat of any shells, place in mixing bowl •2.     In separate bowl, combine eggs, mayonnaise, mustard, cracker meal, parsley, salt and pepper; mix well, keeping crab lumps intact.  Refrigerate until needed. •3.     Heat clean sheet pan in 400 degrees oven. •4.     Using 1/3-cup measure, scoop crab mixture onto separate sheet pan.  Repeat to make 12 cakes.  Remove heated sheet pan from oven; drizzle with oil.  Transfer crab cakes to heated pan; return to oven. •5.     Bake until golden brown and hot throughout, about 5 minutes.  Plate 2 crab cakes per serving; garnish with 2 Tbsp. diced bell peppers per plate.   Serves 6