Crab Cakes With Red Pepper Sauce

• 1/4 cup mayonnaise
• 1/4 cup minced chives
• 2 tablespoons minced fresh parsley
• 1 tablespoon lemon juice
• 1/2 teaspoon seafood seasoning
• 1/8 teaspoon cayenne pepper
• Dash pepper
• 1 pound lump crabmeat, cartilage removed
• 4 to 5 slices French bread (1 inch thick), crust removed
• 1/4 cup mayonnaise
• 1/4 cup Dijon mustard
• 2 tablespoons honey
• 1 tablespoon lemon juice
• 1/2 cup chopped sweet red pepper
• 1/4 cup chopped green onions
• 2 tablespoons minced shallots
• 2 tablespoons minced fresh parsley
• Salt and pepper to taste
• 2 tablespoons butter
• 1 tablespoon olive oil
• Lemon wedges

1. In a large bowl, combine the first seven ingredients; stir in crab. In a food processor, process bread slices, a few at a time, until fine crumbs form (total volume should be 2-1/2 cups). Add 1 cup to the crab mixture.
2. Shape 1/4 cupfuls of crab mixture into patties. Coat both sides of patties with remaining bread crumbs, pressing to adhere. Place on a
3. ; cover and refrigerate for up to 6 hours.
4. Meanwhile, for sauce, in a blender, combine the mayonnaise, mustard, honey, lemon juice, red pepper, onions, shallots, parsley, salt and pepper; cover and process until finely chopped. Refrigerate until serving.
5. In a large skillet, melt half of the butter and half of the oil. Place half of the crab cakes in skillet. Cook over medium heat for 5 minutes on each side or until lightly browned (carefully turn the delicate cakes over). Repeat with remaining butter, oil and crab cakes. Serve with sauce and lemon wedges.

mayonnaise, chives, parsley, lemon juice, seafood seasoning, cayenne pepper, pepper, lump crabmeat, bread, mayonnaise, dijon mustard, honey, lemon juice, sweet red pepper, green onions, shallots, parsley, salt, butter, olive oil, lemon wedges

Taken from www.tasteofhome.com/recipes/crab-cakes-with-red-pepper-sauce/ (may not work)