Paula Deen's Crab Cakes

This is a great, easy meal to make.  And other than the crab meat, you probably have most of the ingredients already.  I served my crab cakes the other day with some oven-broiled asparagus with balsamic vinegar and some baked sweet potatoes - yum!

Ingredients

1 pound crabmeat, picked free of shells (I suggest lump crab meat.  It's more expensive than claw meat, but the flavor is more quality)
1/3 cup crushed crackers (recommended: Ritz)
3 green onions (green and white parts), finely chopped
1/2 cup finely chopped bell pepper
1/4 cup mayonnaise
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.