Crab Cakes with Red Bell Pepper

1. 1

   In a bowl combine the crab meat, the salt, and black pepper to taste.

2. 2

   In a small saucepan cook the bell pepper in 3 tablespoons of the butter over moderately low heat, stirring, until it is softened.

3. 3

   Remove the pan from the heat, stir in the lemon juice, the beaten egg, and the Worcestershire sauce, and stir the mixture into the crab meat.

4. 4

   Add the chopped hard-boiled egg and the bread crumbs, combine the mixture gently but thoroughly, and form it into 4 patties, each about 1/2 inch thick.

5. 5

   In a large heavy skillet heat the oil with the remaining 1 tablespoon butter over moderately high heat until the foam subsides and in the fat saute the crab cakes, turning them carefully, for 4 to 5 minutes on each side, or until they are golden brown and crisp.

6. 6

   Serve the crab cakes with the lemon wedges, the remaining hard-boiled egg, and the tartar sauce.

* Per serving · 4 servings · Values may vary.