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1 lb (500g) crab meat
1 cup (250 ml) white breadcrumbs
3 green onions, finely chopped
1 green pepper, finely diced
3 eggs, beaten
1 Tbsp (15 ml) each, lemon juice, Worcestershire sauce, and Dijon mustard
4 Tbsp canola oil
In a bowl, mis together all ingredients except the oil.
Form mixture into 4 crab cakes
Heat oil over medium heat in a large non-stick fry pan
Fry cakes for 4 to 5 min on each side until golden brown
Serve immediately with spinach and sweet corn relish
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1st Keep
 slavigne
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