Recipe: Crab Cakes with Orange Chive Mayonnaise (make ahead) (serves 2)

CRAB CAKES WITH ORANGE CHIVE MAYONNAISE

1/2 cup chopped onions
1/2 cup chopped green bell pepper
5 tablespoons butter, divided use
2 tablespoons mayonnaise
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 large egg yolk
1/2 teaspoon freshly ground black pepper
8 saltine crackers, crushed
1/2 pound fine quality crab meat
2 tablespoons vegetable oil (for frying)
Orange Chive Mayonnaise (recipe follows)

In a medium skillet, cook the onion and bell pepper in 3 tablespoons of the butter over moderate heat, stirring, until limp, about 5 minutes.

Transfer to a large bowl and stir in the mayonnaise, Worcestershire sauce, mustard, egg yolk, pepper and cracker crumbs. Add the crab meat and stir gently to combine the mixture, keeping the crab lumps intact. Press the mixture into 4 patties about 1-inch thick and put on a plate.

Chill the patties, covered, for 30 minutes, to help them hold together. The cakes can be made up to 8 hours in advance, covered and chilled. The Orange Chive Mayonnaise may also be made ahead.

WHEN READY TO COOK:
Heat remaining 2 tablespoons butter and the 2 tablespoons oil oil in a large skillet over moderate heat. Add the crab cakes and cook until golden brown, about 4 minutes on each side.

Serve immediately with the Orange Chive Mayonnaise.

ORANGE CHIVE MAYONNAISE
Makes 1/2 cup

1/4 cup mayonnaise
2 tablespoons minced chives
2 tablespoons orange juice
1 to 2 teaspoons Tabasco sauce

Combine all the ingredients in a bowl, adding Tabasco to taste, cover and chill until ready to serve.

Makes 4 cakes (serves 2)
Adapted from source: Simply Shellfish by Leslie Glover Pendleton