Ingredients :
- 1/2 cup mayonnaise
- 2 teaspoons dill relish
- 1 1/2 teaspoons Worcestershire sauce plus more, to taste
- 1 1/2 teaspoons lemon juice
- 1/2 teaspoon Dijon Mustard
- 1/2 teaspoon Tabasco sauce optional, to taste
- Salt and freshly ground black pepper to taste
- vegetable oil for greasing
- 2 tablespoon butter
- 1/2 large red bell pepper cut into 1/4-inch pieces
- 1/2 large green bell pepper cut into 1/4-inch pieces
- 1/2 cup mayonnaise
- Salt and freshly ground black pepper
- 1 egg
- 1 tablespoon whole grain mustard
- 1 pound crab meat picked through to remove any shells
- 1 bunch green onions sliced
- fresh parsley minced, for garnish
- lemon wedges for serving
Directions :
- Adjust an oven rack to the middle position and preheat oven to 400 degrees. Oil a rimmed baking sheet.
- In a small bowl, whisk together mayonnaise, dill relish, Worcestershire sauce, lemon juice, Dijon mustard, tabasco, and salt and pepper to taste (I like 1 teaspoon salt and ½ teaspoon pepper). Cover and place in refrigerator to blend flavors, at least 30 minutes.
- In a small skillet over medium-high heat, melt butter. Add red and green bell peppers and saute until tender, about 5 minutes. Cool slightly.
- In a medium bowl, whisk together mayonnaise, egg, mustard, and salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper). Fold in crab, cooled bell peppers, and green onions.
- Divide crab mixture into four parts and using your hands. Form each part into 1-inch thick patties and place on prepared baking sheet. Bake crab cakes until golden, about 15 to 20 minutes.
- Allow patties to rest on baking sheet 5 minutes before serving. Garnish with fresh parsley and serve with remoulade and lemon wedges.
