Crab Cakes

Ingredients

• 0.5 cup cracker crumbs ( 12 crackers)
• 1 teaspoon dijon mustard 
• 1 large eggs lightly beaten
• 2 teaspoons parsley fresh chopped
• 2 tablespoons green onions minced
• 1 tablespoon juice of lemon fresh
• 8 servings lemon wedges 
• 0.5 teaspoon lemon zest 
• 1 pound lump crab meat 
• 2 tablespoons mayonnaise 
• 1 teaspoon seafood seasoning 
• 8 servings vegetable oil 
• 1 teaspoon worcestershire sauce 

Equipment

• bowl
• frying pan

Directions

1. Combine first 10 ingredients in a large bowl, stirring until well blended. Gently fold in crabmeat. Form mixture into 8 crab cakes (about 1/3 cup each). Cover and chill 1 hour or until ready to cook.
2. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Cook crab cakes (in batches, if necessary) 2 to 3 minutes on each side or until golden brown.
3. Serve with lemon wedges.