Crab Cakes

The other night I used this recipe as a basis for our crab cakes. I made a few slight changes and dinner was dynamite!

In a food processor blend:

12 crackers (saltines are recommended, I used wheat and flax seed, which was what I had in the cupboard)
1 clove garlic
Salt and Pepper to taste
1/2 tsp Old Bay seasoning
1 egg
1/2 c. mayo
1 tsp dry mustard
1/2 tsp garlic salt
juice of 1/2 lemon
pulse until well blended.
Add 1 lb crab (canned crab or imitation crab works just fine)
1/2 bell pepper in smaller chunks
pulse

Heat 1 cup vegetable oil in small pan 

make patties from the crab mix and coat in bread crumbs
fry until golden brown on both sides (about 4-5 minutes each side)

in lieu of Aioli sauce:

in a small sauce pan, melt 1/4 c. butter, add 2-4 cloves chopped garlic, 3 preserved lemon wedges, salt, pepper, and 1/2 tsp parsley. saute a few minutes. Serve hot with the crab cakes.