Combine Ingredients: In a large mixing bowl, the crab meat is gently folded with breadcrumbs, onions, bell peppers, parsley, mayonnaise, and egg. Overmixing is avoided to preserve the crab’s texture.
Season Mixture: The Dijon mustard, Old Bay seasoning, salt, and pepper are added to the bowl. Ingredients are mixed until just combined.
Form Patties: Using hands, ¾-inch-thick patties are shaped and placed on a baking sheet.
Chill: The patties are refrigerated for 30 minutes to firm up, ensuring they hold their shape on the grill.
Preheat Grill: The grill is heated to medium heat (375°F), and grates are lightly oiled to prevent sticking.
Grill: The crab cakes are cooked for 4–5 minutes per side, or until golden-brown and heated through. A spatula is used to flip them carefully.
Serve: The grilled crab cakes are plated immediately, ideal for pairing with sauces, salads, or enjoying as a standalone dish.