Sauteed Crab Cakes

• 1/2 lb. lump crab meat
• 1/4 tsp. salt
• 1/8 tsp. black pepper
• 1/2 red bell pepper, minced
• 4 Tbsp. unsalted butter
• 1 1/2 tsp. fresh lemon juice
• 2 Tbsp. lightly beaten egg
• 1 1/2 tsp. Worcestershire sauce
• 1 hard-cooked egg (1/2 chopped fine, other half quartered)
• 1/3 c. fresh bread crumbs
• 1 tsp. vegetable oil

1. Combine crab meat, salt and pepper.
2. In a small saucepan, cook the bell pepper in 3 tablespoons butter over medium-low heat, stirring until softened.
3. Remove pan from heat.
4. Stir in lemon juice, beaten egg and Worcestershire sauce.
5. Stir the mixture into the crab meat.
6. Add chopped egg and bread crumbs.
7. Combine gently, but thoroughly.
8. Form into 4 patties.
9. Heat oil and remaining butter.
10. Saute crab cakes, turning them after 4 to 5 minutes until golden brown and crisp.
11. Add more oil and butter to pan if necessary to prevent sticking.
12. Serve with tartar sauce.

lump crab meat, salt, black pepper, red bell pepper, unsalted butter, lemon juice, egg, worcestershire sauce, egg, bread crumbs, vegetable oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=170354 (may not work)