Crab Cakes

• 1 lb crabmeat (picked free of shells) or 4 (4 ounce) cans crabmeat
• 2 teaspoons Old Bay Seasoning
• 13 cup cracker (crushed (recommended ( Ritz)
• 3 green onions, finely chopped (green and white parts)
• 12 cup bell pepper (finely chopped)
• 14 cup mayonnaise
• 1 egg
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dry mustard
• 12 lemon, juice of
• 14 teaspoon garlic powder
• 1 teaspoon salt (Emeril's Fish Rub)
• flour, for dusting
• 12 cup peanut oil

1. In a large bowl, mix together all ingredients, except for the flour and peanut oil.
2. Shape into patties and dust with flour.
3. Heat oil in a large skillet over medium heat.
4. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes.
5. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes.
6. Serve warm with preferred sauce.

crabmeat, bay seasoning, cracker, green onions, bell pepper, mayonnaise, egg, worcestershire sauce, mustard, lemon, garlic, salt, flour, peanut oil

Taken from www.food.com/recipe/crab-cakes-168402 (may not work)