Begin by gently sautéing the chopped onions and red bell peppers in butter over medium heat.

Cook until the veggies are soft, usually around 5 to 7 minutes.

Allow them to cool to room temperature.

Step 2:

In a bowl, lightly break apart the crabmeat and ensure there are no shells.

Add the bread crumbs, mayonnaise, mustard, and lightly beaten eggs.

Mix the ingredients together carefully, ensuring not to break the crab apart too much.

Step 3:

Stir in the cooled vegetables with the crab mixture until everything combines well.

Cover the mixture and refrigerate for about 30 minutes.

This step helps the mixture firm up, making it easier to shape into cakes.

Shape the chilled mixture into even crab cakes, about 3 inches in diameter.

Heat oil on medium in a skillet, and cook each cake for approximately 3-4 minutes per side.

They should be golden brown and crispy.

Once cooked, place the crab cakes on a paper towel to drain any excess oil.

Serve warm.