Crab Cakes

I love to make these small delicious cakes when crab is in season; otherwise, it is little pricey. However, I think it is worth it because crab cakes are nutritious and effortless to prepare. This meal can be turned into a delicate meal for two on Valentine's day and your date will forever be yours.
Ingredients:
1 large Blue crab (about 1 lb.), steamed, shelled and picked

1/3 cup saltine crackers
1 egg
1 tbs lemon juice
1 tsp Worcestershire sauce
1 tsp mustard
2 green onions, chopped
1 shallot, finely minced
1 tsp salt
2 cloves garlic, minced
1/4 tsp paprika
1/4 tsp black pepper
1/4 cup mayonnaise
1 cup panko breadcrumbs for dusting
1/4 cup oil for frying

Directions:
I like to make this cake with live crab but ready-made crab meat from the grocer will be fine (choose the blue crab with large chunks).
In a large bowl, gently mix all the ingredients together except for the oil and panko.

 Shape into patties and role in panko breadcrumbs.

Refrigerate the patties for 1 hour.
In a large nonstick sauté pan over medium heat, add oil. Heat oil until hot and then gently place crab cakes into the hot oil in batches.

Cook each side of the crab cakes for 4 or 5 minutes or until golden. Carefully flip the crab cakes.

Remove from the pan and serve warm with your preferred sauce, like cocktail or tartar sauce, or just eat as is.