6 oz. crab meat (flaked)
1 lg. egg, lightly beaten
1/2 c. quick oats
1/2 c. sliced green onions
1 tsp. dried cilantro
1/2 tsp. dry mustard
1/2 tsp. salt
1/4 tsp. hot pepper sauce
2 tbsp. flour
1 tbsp. + 1 tsp. vegetable oil
Lemon wedges

In medium bowl, combine first 8 ingredients. Let stand for 30 minutes. Shape into 4 equal patties. On waxed paper, dredge each crab cake in flour. Coating lightly. Heat oil in 12 inch skillet over medium high heat. Cook crab cakes for 5 minutes on each side, until browned. Serve with lemon wedges. Makes 4 servings.