Crab Cakes

I don't know what to say about these other than the fact that they're delicious.  Bizzuck loves crabcakes and requested them over a week ago.  We finally got around to making them last night, and they really are the best. 

I made them about the size of my palm and came out with fifteen crab cakes, so you might want to adjust the recipe for the number of mouths you're feeding.

Next time you want some tasty crab cakes, try these.  I adapted this recipe from Paula Deen's, so you know it's good.

Crab Cakes

1 lb. crabmeat, picked free of shells
1 sleeve Ritz crackers, crushed
3 green onions, green and white parts, finely chopped
1/2 cup finely chopped bell pepper
1/4 cup mayonaisse
1 egg
1 tsp Worcestershire sauce
1 tsp dry mustard
1/2 lemon, juiced
1/4 tsp garlic powder
1 tsp salt
Dash of cayenne pepper
Breadcrumbs
Vegetable/peanut/canola oil

In a large bowl, mix together all ingredients except bread crumbs and oil.  Shape into patties and dust with breadcrumbs. 

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 4-5 minutes per side.  Serve warm with preferred sauce.