Crab Cakes

• 1 pound crabmeat, picked free of shells – or used canned
• 1/3 cup crushed crackers 
• 3 green onions, finely chopped
• ½ cup finely chopped bell pepper
• ¼ cup mayonnaise
• 1 egg
• 1 tsp. Worcestershire sauce
• ½ lemon – juiced
• ¼ tsp. garlic powder
• Dash of cayenne pepper

In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.
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 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.

Alternative Crab Cake – without the Crab – “Zucchini Cakes”

• 2 1/2 cups grated zucchini
• 1 egg, beaten
• 2 tablespoons butter, melted
• 1 cup bread crumbs
• 1/4 cup minced onion
• 1 teaspoon Old Bay Seasoning TM
• 1/4 cup all-purpose flour
• 1/2 cup vegetable oil for frying

 In a large bowl, combine zucchini, egg, and butter or margarine. Stir in seasoned crumbs, minced onion, and seasoning. Mix well.

Shape mixture into patties. Dredge in flour. In a medium skillet, heat oil over medium high heat until hot. Fry patties in oil until golden brown on both sides.