Flake salmon in a large bowl and set
aside. In a bowl, toss together bread
crumbs, salmon and seafood seasoning. Set aside for 15 minutes (refrigerated). Lightly sauté peppers and onion,
let cool. Add all vegetables to salmon. Combine egg and mayonnaise, mix well. Add to salmon and carefully fold
in until moistened and evenly coated, but do not over mix.
Form into cakes. Cakes should be about
1/4 - 1/2 inch thick. Set aside for at least 15 minutes (refrigerated) so that the cakes firm
Fry crab cakes in oil over medium heat
until brown on each side.