Crab Cakes with Roasted Vegetables

Ingredients
10 oz. Frozen Broccoli Florets
10 oz. Frozen Mixed Mushrooms
1 medium bell peppers cored, chopped
1/2 sweet potato, peeled and sliced

16 oz. jumbo lump crabmeat
1 Tablespoon mayonnaise
1 Large egg, beaten
2 tsp. Worcestershire sauce
1 Tablespoon garlic, minced
1-2 Tablespoon cheese
Salt and freshly ground black pepper

Combine crab meat, mayonnaise, salt, egg, Worcestershire sauce, garlic, cheese into a large bowl. Mix together using a fork, slightly breaking up the crab meat until the mixture is well combined. If mixture is too dry, add a little more mayonnaise. Form crab cakes into individual patties and place them on top of vegetables.
Preheat the oven to 350 degrees.
Roast the vegetables and crab cakes approximately 25-30 minutes or until golden brown.

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