Crab Cake with a Tropical Touch

I love seafood and I wanted to try something different in a crab cake, some tropical touch. I believe it works well, try it and let me know, what you think of it. This recipe I got from my late friend Gus, a crab fisherman, andd I adjusted it a little bit to my taste.
Very important: You have to drain the crab meat that it is very dry, otherwise the crab cakes fall apart!

Ingredients

1 pound crabmeat, picked free of shells - very important, drain well.
1/4 cup crushed crackers
3 cloves garlic, finely chopped
1/4 cup mayonnaise
1 egg
1 teaspoon Worcestershire sauce
1 teaspoon mustard powder (if you do not have the powder, use mustard instead)
1 teaspoon finely minced ginger (mince freshly, no dried powder)
1/2 lemon, juiced
1 teaspoon salt (if you are on a low-salt or no-salt diet, skipt the salt)
Dash Tabasco pepper sauce or use cayenne pepper
Flour, for dusting or use panko instead
Virgin coconut oil or another good oil for cooking
Coconut oil can be used at high heat and the virgin oil (first pressing) has a slight coconut taste.

Directions:

In a large bowl, mix together all ingredients, except for the flour and coconut oil.
Shape into patties and dust with flour or use panko.
Heat oil in a skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes.
Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes.
Serve warm with preferred sauce.