Ingredients
3 T. butter, divided
1 lg. red bell pepper, finely chopped
1/2 med. onion, finely shopped
1 C. saltine cracker crumbs (finely crushed)
1/2 C. mayonnaise
1 lg. egg, lightly beaten
2 tsp. Old Bay seasoning
2 tsp. Worcestershire sauce
3/4 tsp. dry mustard
1/4 tsp. hot sauce
1 lb. fresh lump crabmeat, drained and picked
1 T. vegetable oil
Lemon Remoulade
Preparation
Melt 2 T. butter in large nonstick skillet over medium heat; add bell pepper and onion, and saute 10 min. or until tender. Remove from heat; stir in cracker crumbs and next 6 ingredients. Gently stir in crabmeat. Shape mixture into 8 patties; cover and chill 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 4 crab cakes 4 - 5 min. on each side or until golden. Drain on paper towels. Repeat procedure with remaining 1/2 T. butter, 12 T. oil, and crab cakes. Serve with Lemon Remoulade.
