Cape Crab Cakes is a mix that evolved from an old Louisiana recipe   It has been a favorite for a long time because it is tasty and low in sodium and saturated fat    Preheat the oven at 350F    Begin by combining 1/4 cup of crushed crackers with 1/2 cup diced red peppers, 1/2 cup diced yellow peppers, 3 Tbsp light mayonaise, 1 large lightly beaten egg,  2-3 dashes of hot sauce, 1 Tbsp fresh chopped parsely, 2 Tbsp sliced green onions, 2 Tbsp of diced celery, 2 tsp Worcestershire sauce, 2 tsp lemon juice, 1/2 tsp lemon zest and 1 tsp Dijon mustard in a large mixing bowl and mix well    Add crab meat gently so that the large lumps will stay together    Shape the mixture into 4 balls and roll them in another 1/4 cup of crushed crackers    Place the crab cakes on parchment paper and place on a baking pan    Bake the cakes in the preheated oven for 20 minutes    Heat 1 Tbsp of olive oil in a large nonstick skillet over medium high heat    Add patties and cook until golden brown on each side    Serve the crab cakes with a lemon wedge and a vegetable medley     Prepare yourself for a round of applause from the guests