Crab Cakes with Pecan Butter Sauce

Crab Cakes

1. Heat 4 tbsp butter in a large skillet over medium heat. Add onions and bell peppers and cook until soft and lightly golden, about 8 minutes. Remove from heat and let cool.
2. In a large mixing bowl, combine mayonnaise, Creole mustard, parsley, 1 tsp salt, cayenne, 1/8 tsp hot sauce, baking powder, egg, 1 cup crushed crackers, and crabmeat. Add cooled onion mixture and mix gently.
3. Form mixture into 6 plump cakes and refrigerate for at least 2 hours.
4. Remove cakes from refrigerator and dredge in remaining crushed crackers.
5. Heat vegetable oil in a skillet over medium heat. Fry crab cakes 2 at a time until golden brown, 2–3 minutes per side. Drain on paper towels. Serve warm with pecan butter sauce.

Pecan Butter Sauce

1. Heat 8 tbsp butter in a small saucepan over medium heat. Add green onions and garlic, cooking 1 minute.
2. Add 1/2 tsp salt, 1/8 tsp hot sauce, marjoram, lemon juice, and pecans. Cook, whisking for 2 minutes.
3. Remove from heat and serve immediately over crab cakes.

Recommended Side Dish

Click here to see Pecan Bread Dressing side dish.