1 pound jumbo lump crabmeat
1/3 cup crushed Saltine crackers
3 finely chopped green onions
1/2 cup chopped red bell pepper
2 eggs
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
the juice of 1/2 a lemon
1/4 teaspoon garlic powder
1 teaspoon salt
for dredging:
1/2 cup crushed Saltines
1/2 cup flour
to cook:
1/4 cup vegetable oil
1/4 cup butter
In a large bowl, mix together everything except the crabmeat.
Add the crabmeat.
Gently fold the crabmeat in. You spent a lot of money on crabmeat, so it is nice to keep it as whole as possible.
Line a baking sheet with tin foil, form the crab into patties and chill in the fridge for at least a hour. There is not a lot of filler in these crab cakes, so chilling them really helps hold them together.
Combine together the Saltines and flour in a small bowl.
Dredge the crab cakes in a mixture of flour and saltine crackers.
In a large saute pan over medium heat, melt together the butter and oil. Cook the crab cakes for about 4 or until golden brown. Flip the crab cake over and brown the other side.
