Crab Cakes With Lemon Remoulade

• 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

1. 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.
2. 2. 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.

butter, red bell pepper, onion, saltine cracker crumbs, mayonnaise, egg, bay seasoning, worcestershire sauce, dry mustard, hot sauce, fresh lump crabmeat, vegetable oil, lemon remoulade

Taken from www.epicurious.com/recipes/member/views/crab-cakes-with-lemon-remoulade-50046310 (may not work)