Crab Cakes - cooking recipe

Ingredients

8 ounces crabmeat
1/2 red bell pepper, diced
1/4 jalapeno, diced
1/4 cup breadcrumbs (I use panko)
1/4 teaspoon lemon zest
1/2 lemon, juice of
1/4 cup mayonnaise
1 egg
1 pinch cayenne pepper
salt and pepper, to taste

Preparation

Mix everything except the egg in a bowl. Taste and adjust seasonings and then add the egg when satisfied. Shape filling into 2 inch crabcakes. Roll the cakes in bread crumbs and then refrigerate for about an hour to firm up.
Heat 1/4 cup of canola oil in a shallow pan and cook cakes for about 3 minutes per side, try to turn them only one time. Serve with your favorite tartar sauce or aioli.