Mini Crab Cakes

Make the sauces the day before.  Prepare the crab cakes earlier in the day, and chill until ready to cook.
Makes 8 appetizers or 4 servings

3 cups saltine cracker crumbs, divided
2 large eggs, lightly beaten
½ cup diced onion
3 T mayonnaise
1 T prepared mustard
2 tsp lemon juice
½ tsp salt
¼ tsp pepper
1/8 tsp ground red pepper
¼ tsp hot sauce
1 pound fresh lump crabmeat, drained
2 T butter
2 T vegetable oil
Lemon-Dill Mayonnaise
Red Bell Pepper Sauce

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

Lemon-Dill Mayonnaise
Makes 1 ¼ cups

1 cup mayonnaise
2 tsp grated lemon rind
1 T lemon juice
¾ tsp dried dillweed
¼ tsp garlic powder
¼ tsp hot sauce (optional)

Stir together first 5 ingredients and, if desired, hot sauce.  Chill.


Red Bell Pepper Sauce
Makes 1 ¼ cups

1 red bell pepper
½ cup mayonnaise, divided
½ tsp garlic powder
½ tsp salt
¼ tsp pepper
¼ tsp hot sauce

Place bell pepper on an aluminum foil-lined baking sheet.  Bake at 450 for 15 minutes or until pepper is blistered, turning once.
Place pepper in zip-top plastic bag; seal and let stand 10 minutes to loosen skin.  Peel pepper; discard seeds.
Process pepper and ¼ cup mayonnaise in a food processor until smooth.  Stir in remaining mayonnaise, and remaining ingredients.   Chill.