Crab Cakes

Matt and I made this recipe using packaged imitation crab (I'm sure real tastes better but if you are on a budget and/or don't want to take the time to pick crab out of the shells).
Matt made a dipping sauce of Miracle Whip and Old Bay but I'm sure there are sauces online you can find.
This recipe is from Food Network online

• 1 pound crabmeat, picked free of shells
• 1/3 cup crushed crackers (recommended: Ritz/saltines)
• 3 green onions (green and white parts), finely chopped
• 1/2 cup finely chopped bell pepper
• 1/4 cup mayonnaise/Miracle Whip works too
• 1 egg
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dry mustard
• 1/2 lemon, juiced
• 1/4 teaspoon garlic powder
• 1 teaspoon salt
• Dash cayenne pepper
• Flour, for dusting
• 1/2 cup peanut oil
• Favorite dipping sauce, for serving

Directions

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.