Crab Cakes With Lemon Remoulade - cooking recipe

Ingredients

3 tablespoons butter, divided
1 large red bell pepper, finely chopped
1/2 medium onion, finely chopped
1 cup saltine crumbs (finely crushed)
1/2 cup mayonnaise
1 large egg, lightly beaten
2 teaspoons Old Bay Seasoning
2 teaspoons Worcestershire sauce
3/4 teaspoon dry mustard
1/4 teaspoon hot sauce
1 lb fresh lump crabmeat, drained and picked
1 tablespoon vegetable oil
Garnishes
mixed baby greens
lemon wedge
parsley sprig
olive oil, to toss with the mixed greens
salt and pepper, to toss with the mixed greens (if using)
Lemon Remoulade
2 cups mayonnaise
1/4 cup creole mustard
2 garlic cloves, pressed
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
2 teaspoons paprika
3/4 teaspoon ground red pepper

Preparation

Melt 2 T. butter in a 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; cover and chill at least 1 hour or up to 24 hours.
Melt 1/2 T. butter with 1/2 T. oil in large skillet over medium high heat. Cook 4 crab cakes 4 to 5 minutes on each side or until golden. Drain on paper towels. Repeat procedure with remaining 1/2 T. butter, 1/2 T. oil, and crab cakes. Serve with Lemon Remoulade; garnish if desired.
Serving suggestion: Serve crab cakes on top of some mix greens that have been tossed with some olive oil, salt and pepper before adding the other garnish.
Tip: Handle the crabmeat as little as possible in order to keep the succulent lumps intact.
Lemon Remoulade:
Whisk together all ingredients until blended. Cover and chill 30 minutes or up to 3 days.
The sauce can also be used as a dip for boiled shrimp or steamed asparagus; add a little milk to make a tangy salad dressing.
(The prep and cook time does not include the time needed to refrigerate).