Crab cakes

1 CUP BREAD CRUMBS

1 POUND CRABMEAT SHREDDED

1/2 GREEN PEPPER DICED SMALL

1/2 RED PEPPER DICED SMALL

1/4 CUP CARROT SHREDDED

1/2 SMALL RED ONION DICED

1 EGG BEATEN

1/2 TEASPOON GARLIC POWDER

1/4 TEASPOON CAYENNE POWDER

1/4 TEASPOON DRY MUSTARD

1/2 CUP MAYONNAISE

1/4 TEASPOON WORCHESTERSHIRE SAUCE

VEGETABLE OIL

SPECIAL SAUCE

SET BREAD CRUMBS ASIDE.

COMBINE REMAINING INGREDIENTS TOGETHER UNTIL MIXED WELL. 

FROM MIXTURE INTO 3 OUNCE CAKES.  ROLL EACH CAKE IN BREAK CRUMBERS.  PLACE CAKES IN FREEZER FOR 1 HOUR TO SET UP. 

SAUTE IN MEDIUM HEAT UNTIL EACH CAKE IS GOLDEN BROWN AND HEATED THROUGH.  SERVE WITH SPECIAL SAUCE.

SPECIAL SAUCE

1 CUP MAYANNAISE

1/2 TEASPOON DRY MUSTARD

2 TABLESPOONS HONEY

2 TABLESPOON CAYENNE PEPPER

IN A SMALL BOWL COMBINE ALL OF THE INGREDIENTS AND MIX WELL.  REFRIGERATE UNTIL READY TO USE.