Ingredients:
1 pound imitation crab
2 Tablespoons all-purpose flour
2 Tablespoons finely ground cornmeal
3 green onions
1 large stalk celery
2 Tablespoons parsley
2 Tablespoons onion
1/2 cup red bell pepper
1/4 cup mayonnaise
2 eggs
1-2 teaspoons Worcestershire sauce
1 Tablespoon Dijon mustard
1 lemon, half juiced and half in wedges
1/4 teaspoon garlic powder
1 teaspoon salt (or to taste)
2 Tablespoons capers
Dash of hot sauce (or to taste)
1/4 teaspoon cayenne pepper (or to taste)
Directions:
Finely chop the imitation crab and all vegetables. In a large bowl, mix together all ingredients except for the lemon wedges. Shape into patties and place on waxed paper. Chill for 30 minutes in refrigerator to set patties. Heat a non-stick pan seasoned with cooking spray on medium heat. When the pan is hot, carefully place batches of the crab cakes in the pan and fry until browned on each side, about 4 to 5 minutes. Flip the crab cakes carefully to keep them from crumbling. Serve warm with lemon wedges. Yields 12 crab cakes, or 6 servings.