Main Dish

Crab Cakes

4 to 5 tablespoons melted butter

3 or 4 green onions, finely chopped

1/2 red bell pepper, finely chopped

1/4 cup breadcrumbs

Seasoning of your choice, Emeril’s or Chef Prudhomme’s

Juice of 1 lime

1/3 cup mayonnaise

Dijon mustard

1 pound lump crabmeat

Hot sauce or cocktail sauce

In a large mixing bowl, pour melted butter, green onion, red pepper, breadcrumbs seasoned with your favorite seasoning, lime juice, mayonnaise and Dijon mustard. Mix well using your hands. Gently fold in lump crabmeat still using your fingers, trying not to break up the crabmeat. Form into patties and place on a cookie sheet to chill for at least 2 hours to set up the butter and hold it all together. When ready to cook, add a little olive oil to a skillet over medium heat. Cook patties on one side until brown, gently turn so they will not fall apart and cook on the other side until brown. Serve with your favorite sauce. Makes 4 servings.

Per serving: 353 calories (72 percent from fat), 28.3 g fat (9.5 g saturated, 6.6 g monounsaturated), 137 mg cholesterol, 17.6 g protein, 7.9 g carbohydrates, 1 g fiber, 947 mg sodium.