CRAB CAKES WITH TWO SAUCES

FOR THE CRAB CAKES:
3 cups saltine crumbs, divided use
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 oil
FOR THE LEMON-DILL MAYONNAISE:
1 cup mayonnaise
2 teaspoons grated lemon rind
1 tablespoon lemon juice
3/4 teaspoon dried dill weed
1/4 teaspoon garlic powder
1/4 teaspoon hot sauce (optional)
FOR THE RED BELL PEPPER SAUCE:
1 red bell pepper
1/2 cup mayonnaise
2 teaspoons sherry
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce
GARNISH:
Mixed salad greens (for garnish)
lemon slices (for garnish)
fresh parsley sprigs (for garnish)

TO MAKE THE CRAB CAKES:
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.

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.

TO MAKE THE LEMON DILL MAYONNAISE:
Combine all ingredients. Chill.

TO MAKE THE RED BELL PEPPER 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 a heavy duty zip lock plastic bag; seal and let stand 10 minutes to loosen skin. Peel pepper; discard seeds. Process pepper and 1/4 cup mayonnaise in a food processor until smooth. Stir in remaining mayonnaise and other ingredients. Chill.

Yield: 8 appetizer or 4 main dish servings
Source: Southern Living, November 1999