Louisiana Crab Cakes

These are just slightly more work than the easy ones..but well worth the time.
NEED:

1 pound fresh crabmeat, ( or can be canned)
1/2 cup finely chopped red pepper
1/4 cup finely chopped onion
2 eggs, lightly beaten
1/2 teaspoons hot pepper sauce
27 Crackers, finely crushed (about 1 cup), divided ( Ritz or like crackers)
2 tablespoon Dijon Mustard
1/2 cup Ranch Dressing
1/4 cup oil

Mix crabmeat, peppers, onions, eggs, pepper sauce and 1/2 cup of the cracker crumbs. Cover. Refrigerate 1 hour or until firm. Meanwhile, mix mustard and dressing; cover. Refrigerate until ready to use.
Shape crab mixture into 10 (1-inch-thick) patties; coat with remaining cracker crumbs.
Heat oil in large heavy skillet on medium heat. Add crab cakes, in batches; cook 3 to 5 minutes on each side or until golden brown on both sides. Remove to paper towels to drain. Serve warm with the mustard mixture.

Enjoy!