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.