Crab Cakes and Tartar Sauce ala Shelle

We are seafood eating folks at my house. I am lucky to have a kid who is just as addicted to shrimp, oysters, clams, mussels, scallops, lobster -sigh-, salmon, etc as I am. Heck, he even loves calamari!! **Yes, I have raised him right!**
Last night I was itching for some seafood and living on this tiny budget doesn't allow me to head over to Regatta (my favorite local place for Seafood) for something. So, homemade it is and homemade it was...

Tartar Sauce
*1/2 cup mayonnaise
*1 tablespoon chopped green onions (green part only)
*1 tablespoons drained sweet pickle relish
*1 teaspoon minced fresh parsley leaves
*1 teaspoons Dijon mustard
*a squirt fresh lemon juice
*1/8 teaspoon salt

In a bowl combine all the ingredients and chill until ready to serve.

This can be kept, in a tightly sealed container, in the fridge for several days.

Crab Cakes
* 1 pound crabmeat, picked free of shells
* 1/3 cup crushed Ritz Whole Wheat crackers
* 3 green onions (only the green part) finely chopped
* 1/4 cup mayonnaise
* 1 egg
* 1 teaspoon Worcestershire sauce
* 1 teaspoon dry mustard
* 1/2 lemon, juiced
* 1/4 teaspoon garlic powder
* 1 teaspoon salt
* 1/8 teaspoon cayenne pepper
* 1/4 cup butter or margarine
In a large bowl, mix together all ingredients, except butter. Shape into patties and dust lightly with flour to prevent sticking.
Heat butter or margarine in a large skillet over medium heat. Carefully place crab cakes, in small batches, in pan and fry until browned. This usually takes 5 minutes per side. Only flip your crab cakes one time and do not press down with your spatula.
Drain on paper towels prior to serving and serve with my tartar sauce.