Savannah Crab Cakes

• 1 pound crabmeat, picked free of shell
• 1/2 cup crushed Ritz crackers
• 3 green onions, finely chopped, with tops
• 1/2 cup finely chopped bell pepper
• 1/4 cup mayonnaise
• 1 egg
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dry mustard
• Juice of 1/2 lemon
• 1/4 teaspoon garlic powder
• 1 teaspoon salt
• Dash of cayenne pepper
• Flour for dusting
• 1/2 cup peanut oil
• 1/2 cup chopped green onion
• 1/2 cup chopped dill pickle
• 1 cup mayonnaise
• 1/2 teaspoon House Seasoning (see page 325)

1. Mix all ingredients together except flour and peanut oil.
2. Shape into patties and dust with flour.
3. Panfry in hot peanut oil over medium heat until browned, for 4 to 5 minutes.
4. Flip and panfry other side until golden brown.
5. In a bowl, combine chopped onion, pickle, mayonnaise, and House Seasoning and mix well.
6. Serve alongside crab cakes with lemon wedges.
7. Substitute 1/3 cup capers for 1/2 cup pickles and add a dash of cayenne pepper.

crabmeat, crackers, green onions, bell pepper, mayonnaise, egg, worcestershire sauce, mustard, lemon, garlic, salt, cayenne pepper, flour, peanut oil, green onion, dill pickle, mayonnaise, house seasoning

Taken from www.epicurious.com/recipes/food/views/savannah-crab-cakes-384633 (may not work)