Crab Cakes

I thought I'd try something I'd never cooked before with my new parameters. I found this Paula Deen crab cake recipe after googling several other crab-related recipes. Here are my modifications.

• Ingredients:
• 1 pound crabmeat, picked free of shells
• 1/3 cup brown rice bread crumbs
• 3 green onions (green and white parts), finely chopped
• 1/2 cup finely chopped bell pepper
• 1/4 cup mayonnaise
• 1 egg
• 1 teaspoon gluten free soy sauce
• 1 teaspoon mustard
• 1/2 lemon, juiced
• 1/4 teaspoon garlic powder
• 1 teaspoon salt
• Dash red chile pepper
• Bob's Red Mill All Purpose Flour, for dusting
• 1/2 cup olive oil
• Favorite dipping sauce, for serving

Paula's Directions: 

In a large bowl, mix together all ingredients, except for the flour and 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.

My Additions:

Layer spinach, brown rice and crab cakes. So yummy!