Crab Cakes

This recipe is from Southern Living 2006 Annual Recipes.  Changes or comments in blue.

Make smaller cakes for appetizers.
Prep is 20 min., cook is 30 min. chill is 1 hour

3 T. butter, divided
1 large red bell pepper, finely chopped (or other sweet pepper: yellow, orange)
1/2 medium onion, finely chopped
1 cup saltine cracker crumbs, finely crushed
1/2 cup mayonnaise
1 large egg, lightly beaten
2 t. Old Bay seasoning
2 t. Worcestershire sauce
3/4 t. dry mustard
1/4 t. hot sauce
1 lb. fresh lump crabmeat, drained and picked
1 T. vegetable oil
Lemon Remoulade (recipe below)
Garnishes: mixed baby greens, lemon wedges, parsley sprigs

Melt 2 T. butter in large non-stick skillet over medium heat; add bell pepper and onion, and saute 10 minutes or until tender.  Remove from heat; stir in cracker crumbs and next 6 ingredients.  Gently stir in crabmeat.  Shape mixture into 8 patties (or 16 if using as appetizers); cover and chill mixture at least 1 hour or up to 24 hours.

Melt 1/2 T. butter with 1/2 T. oil in a large skillet over medium-high heat.  Cook crab cakes 4-5 minutes on each side or until golden.  Drain on paper towels.  Repeat procedure.  Serve with Lemon Remoulade if desired.  Serves 4 in a meal or 16 as appetizers.

Lemon Remoulade
Prep is 10 min. and chill is 30 min.
2 cups mayonnaise
1/4 cup Creole mustard
2 garlic cloves, pressed
2 T. chopped fresh parsley
1 T. fresh lemon juice
2 t. paprika
3/4 t. ground red pepper

Whisk together all ingredients until blended.  Cover and chill 30 minutes or up to 3 days.  Makes about 2  1/4 cups.