Heat a non-stick pan over medium heat and sweat peppers, onions and celery until translucent.
In a large mixing bowl, stir together the cooked vegetables with the rest of the crab cake ingredients and mix until well combined.
Divide the crab mixture into 6 equal parts and shape into balls, then flatten them slightly.
Dip crab cakes in remaining breadcrumbs to coat evenly.
Refrigerate 1 hour uncovered.
Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
Bake crab cakes on baking sheet for 20 -25 minutes or until browned and crispy. Flip them halfway through.
Meanwhile mix ingredients for the sauce together and let rest, covered in the fridge until ready to use.
Serve crab cakes hot or cold with spicy sauce.
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