1/2 lb lump crabmeat
3 tablespoons plain breadcrumbs
2 tablespoons mayonnaise
2 tablespoons minced green onions
2 tablespoons minced red bell peppers
1/2 beaten egg
1 teaspoon minced fresh parsley
1 teaspoon Old Bay Seasoning
1/2 teaspoon prepared yellow mustard
1/4 cup Panko bread crumbs
Measure all the ingredients for the crab cakes except the Panko bread crumbs and vegetable oil into a large bowl. Carefully fold the ingredients together. Be sure not to over stir the mixture or the lumps of crab will fall apart.
Use your hands or a spoon to fill six cups of a clean muffin tin with equal amounts of the crab mixture. Press down a bit on each crab cake so that the top is flat. Don't press too hard or the crab cakes will be hard to get out of the pan.
Cover the muffin tin with plastic wrap and put in the refrigerator for a couple hours. This will help the cakes stay together when they're browned in the oil.
After the crab cakes have chilled through, heat up about 1/4-inch of vegetable oil in large skillet over medium/low heat.
Fill a shallow bowl with the Panko breadcrumbs. Carefully turn the crab cakes out onto a plate. Gently roll each crab cake around in the Panko breadcrumbs.
Test the oil by dropping a pinch of Panko into the pan. It should sizzle.
Sauté the crab cakes in the hot oil for 1 1/2 to 3 minutes on each side or until the cakes are golden brown.
Drain crab cakes on paper towels.