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Ingredients

• 3 tablespoons butter, divided
• 1 large red bell pepper, finely chopped
• 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

Description

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.

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