Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Cook bell pepper and green onions until softened, about 3 minutes.

Transfer vegetables to a large bowl. Add crab, 2 tablespoons low-carb bread crumbs, mayonnaise, parsley, and Old Bay seasoning. Mix with a fork until just combined, being careful not to overmix. Cover and refrigerate 20 minutes.

To assemble crab cakes: Sprinkle the inside of a 1/3-cup measuring cup (for solids) with a thin layer of breadcrumbs. Fill measure with crab mixture and sprinkle a layer of breadcrumbs on top. Pack lightly using hands or another measuring cup. Invert crab cake onto a plastic-wrap lined baking sheet. Repeat with remaining breadcrumbs and crab mixture to make 8 crab cakes.

Cover with plastic wrap and refrigerate at least 1 hour or up to 24 hours.

To cook, heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Transfer crab cakes to skillet using a broad metal spatula. Cook 3-4 minutes per side, until golden brown and crisp.

You can order Dixie Diner Carb Counters Bread Crumb Mix, made from low-carb bread, online or make your own by toasting low-carb bread. Old Bay seasoning is available in the spice and herb section of most well-stocked supermarkets.