Crab Cakes with Green Onions and Red Peppers

We have a source for fresh crab meat about every three weeks that is usually spectacular, and I made this recipe (a bit different than my usual, with more vegetables, less egg, and more spice).  Yum!

• 1 pound crabmeat, picked free of shells
• 1/4-1/3 c. crushed crackers or panko 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 Worcestershire sauce
• 1 teaspoon dry mustard
• 1/2 lemon, juiced
• 1/4 teaspoon garlic powder
• 1 teaspoon salt
• Dash cayenne pepper
• Favorite dipping sauce, for serving (I used a Russian dressing with Sriracha) 

In a large bowl, mix together all ingredients. Shape into patties.
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.