Crab Cakes

2 (6 oz) cans lump crab meat
1 red bell pepper
1 sleeve crushed Ritz crackers
2 T green onions, chopped finely
1 egg
1/4 c. mayonnaise
1 tsp lemon juice
salt, pepper
dash of cayenne pepper
dash of dry mustard
dash of garlic powder
panko breadcrumbs for coating

Chop red bell pepper finely. Saute in small skillet in olive oil for about 5 minutes. Mix all ingredients in bowl except for panko breadcrumbs. After all is incorporated, shape into small patties. Coat both sides with panko. I usually refrigerate mine for at least 20 minutes so they will stay together better before searing. When ready to cook, heat olive oil in oven-safe skillet on medium-high heat. Brown both sides of crab cakes, each for about 2-3 minutes depending on how hot your skillet it. Then transfer skillet to oven. Finish cooking at 4oo degrees for about 10-15 minutes. Serve with Remoulade Sauce.