• Preheat oven to 350°F.
• Begin by sauteing the chopped vegetables; this helps make sure that they won’t release too much moisture during the baking process.
• Drain the crab meat (if using canned meat).
• Now add the rest of the crab cake ingredients into a bowl. Combine crab meat, 1 cup bread crumbs, egg, mayonnaise, mustard, salt, pepper, bell peppers, onions, and chives. Toss them lightly to ensure that the crabmeat doesn’t disintegrate.
• Take the crab meat mixture and create the same sized patties. I prefer to make them round, but if you want to be more creative, please feel free. Each patty should be approximately 1 inch thick. If you want to create a larger quantity of smaller sized cakes, go for it. The choice is yours. Once formed, set them to one side for breading.

Bread the Crab Cakes:

• Toast the breadcrumbs, stir constantly until they turned golden brown. Set aside.
• Crack eggs into a bowl and give it a good mix. Place the flour and breadcrumbs each on a separate plate.
• Coat the crab patty in the flour, dip it in the egg mixture. Then, you can coat it with toasted Panko breadcrumbs.
• When breading, ensure that the crumb entirely covers the patties and is as even as possible. It will ensure that each mouthful is as crunchy as the last. Repeat the process for all the crab cakes.
• Put them into an oven preheated to 350°F and bake for 12 to 15 minutes (depends on the sizes), by which time the crab cakes will be beautifully crispy and ready to eat.
• Serve with remoulade crab cake sauce or any of your favorite dipping sauce.