Prep: 20 min., Cook: 30 min., Chill: 1 hr.

Just before serving, toss mixed baby greens with olive oil, salt, and pepper to taste, as many restaurants do. Place crab cakes on top. If you are cooking for 2, refrigerate 4 of the crab cakes to cook the next night.

• 3 tablespoons butter, divided
• 1 large red bell pepper, finely chopped
  • Mom: I don’t use as much red pepper as they say.
• 1/2 medium onion, finely chopped
• 1 cup saltine cracker 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 pound fresh lump crabmeat, drained and picked
• 1 tablespoon vegetable oil
• Lemon Rémoulade
• Garnishes: mixed baby greens, lemon wedges, parsley sprigs

1. Melt 2 Tbsp. butter in a large nonstick skillet over medium heat; add bell pepper and onion, and sauté 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.
2. Melt 1/2 Tbsp. butter with 1/2 Tbsp. oil in a 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 Tbsp. butter, 1/2 Tbsp. oil, and crab cakes. Serve with Lemon Rémoulade; garnish, if desired.

Tip: Handle the crabmeat as little as possible in order to keep the succulent lumps intact.

Yield: Makes 4 servings

Southern Living, MAY 2006