Crab Cakes

• 
  
• 1 pound crabmeat, picked free of shells (if you're on a budget, use imitation)
• 1/3 cup crushed crackers or Panko (I recommend Panko bread crumbs)
• 3 green onions (green and white parts), finely chopped
• 1/2 cup finely chopped bell pepper
• 1/4 cup mayonnaise
• 1 egg
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dry mustard (use 1 tsp if you like more mustard flavor)
• 1/2 lemon, juiced
• 1/4 teaspoon garlic powder
• 1 teaspoon salt
• Dash cayenne pepper
• Flour, for dusting
• 1/2 cup peanut oil (I used canola--just use what you have)
• Favorite dipping sauce, for serving

Directions:

In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.

Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.

I also served with sauteed asparagus.

Adapted from Paula Deen's recipe