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Crab Cakes

Yield Makes 8 appetizer or 4 main dish servings

Ingredients

  • 3 cups saltine crumbs, divided
  • 2 large eggs, lightly beaten
  • 1/2 cup diced onion
  • 3 tablespoons mayonnaise
  • 1 tablespoon prepared mustard
  • 2 teaspoons lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground red pepper
  • 1/4 teaspoon hot sauce
  • 1 pound fresh lump crabmeat, drained
  • 2 tablespoons butter or margarine
  • 2 tablespoons vegetable oil
  • Lemon-Dill Mayonnaise
  • Red Bell Pepper Sauce
  • Garnishes: mixed salad greens, lemon slices, fresh parsley sprigs

How to Make It

  1. Stir together 2 cups cracker crumbs and next 9 ingredients; fold in crabmeat. Shape into 8 (3-inch) patties; dredge in remaining 1 cup cracker crumbs.

  2. Melt butter in oil in a large skillet over medium-high heat. Add crab cakes; cook 4 minutes on each side or until golden. Serve with Lemon-Dill Mayonnaise and Red Bell Pepper Sauce. Garnish, if desired.