Crab Cakes

Ingredients:

• 1 lb. lump crab meat (not imitation), picked free of shells
• 1/3 cup crushed crackers, such as Ritz (may need a little more)
• 3 green onions (both green and white parts), finely chopped
• 1/2 cup finely chopped bell pepper (red or green)
• 1/4 cup mayonnaise (or plain, non-fat Greek yogurt)
• 1 egg
• 1 tsp. Worcestershire sauce
• 1 tsp. dry mustard
• 1/2 lemon, juiced
• 1/4 tsp. garlic powder
• 1 tsp. salt
• dash cayenne pepper
• flour, for dusting
• 1/2 cup peanut oil, or other high smoke oil

Instructions:

1. In a large bowl mix together all ingredients except for the flour and peanut oil. Shape into patties and dust with flour. If they seem too wet to hold together, add more crackers.

2. Heat oil in a large skillet over medium heat. When oil it hot, carefully place crab cakes, in batches, in pan and fry until golden browned, about 4 minutes. Carefully flip cakes and fry on other side, until golden brown, about another 4 minutes. Serve warm with your favorite dipping sauce. We like to use Cucumber-Dill Sauce, which can be found in our cookbook, "Rocky Mountain Lodge & Cabins' MORE Favorite Recipes", the link above in the description. Enjoy!