Recipe: Crab Cakes

¼ cup mayo

1 egg

½ lemon, juiced. Half lemon to show

1 tsp Worcestershire sauce

1 tsp ground mustard

1 tsp garlic powder

1 tsp salt

1/3 cup cracker crumbs

1 tbsp old bay.

Quarter bell pepper, diced

2 green onions, sliced

1 lb crab meat

oil to fry with (recommend: peanut oil, canola oil, or corn oil)

Drain crab meat and set aside. In a large bowl add mayo, egg, lemon juice, seasonings, and cracker crumbs. Mix to combine, it should have the consistency of pancake batter. Add crab meat, bell pepper, and green onion. Gently fold together. Set aside for at least half an hour, you can make this earlier in the day and refrigerate it if you like.

Divide the crab mixture into 4 hamburger-sized patties. Preheat a large pan and add just enough oil to cover the bottom. Over medium heat, cook the crab cakes 2 at a time, 5 minutes per side. Do not overcrowd the pan.