Easy Crabcakes

Directions

1. 1
   {"0":"You will need:","2":"1 can lump crabmeat (preferably the kind thats fresh in your grocers cold section by the seafood. You can use the kind in the canned food section, but its not as tasty)","4":"1 egg white","6":"1 spoonful of regular mayonnaise...just a spoonful","8":"1\/2 cup chopped green pepper cooked till tender - not brown","10":"1\/2 cup red OR orange pepper (same prep as above)","12":"1\/2 cup white OR yellow onion","13":"(same prep as above)","15":"A pinch or two of coarse kosher salt (for taste...I prefer cooking w\/coarse kosher salt)","17":"1 sleeve of Ritz Crackers crushed","19":"Combine all ingredients in a large bowl adding the crushed sleeve of Ritz as you go to get everything to a consistency where its not too moist, but not overly crackery","21":"Shape your cakes small, medium, or whatever you'd like - just not way too thicker than half an inch or they wont cook nice","23":"Heat a skillet\/non-stick frying pan\/whatever you've got with some olive oil (EVO is good) to medium\/medium high heat and put those babies in the already heated oil.","25":"Pan sear on each side for about 2 minutes each - making sure the oil is not too hot, as not to blacken the cake.","27":"Voila! You just made yummy crab cakes! Want a good sauce, see my tangy remoulade styled sauce :)"}