Paula Deen'S Crab Cakes

• 1 lb crabmeat, picked free of shells
• 1/3 cup crushed cracker (recommended -- Ritz)
• 3 green onions, finely chopped (green and white parts)
• 1/2 cup finely chopped bell pepper
• 1/4 cup mayonnaise
• 1 egg
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dry mustard
• 1/2 lemon, juiced
• 1/4 teaspoon garlic powder
• 1 teaspoon salt
• 1 dash cayenne pepper
• flour, for dusting
• 1/2 cup peanut oil
• favorite dipping sauce, for serving

1. In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.
2. 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.

crabmeat, crushed cracker, green onions, bell pepper, mayonnaise, egg, worcestershire sauce, mustard, lemon, garlic, salt, cayenne pepper, flour, peanut oil, dipping sauce

Taken from www.food.com/recipe/paula-deens-crab-cakes-431527 (may not work)