“I found this recipe in my Southern Living Magazine -- it's listed as one of their best recipes from the past 40 years.”

Ingredients Nutrition


  1. Melt 2 T. butter in a large non-stick skillet over medium heat; add bell pepper and onion, and sauté 10 minutes or until tender. Remove from heat; stir in cracker crumbs and next 6 ingredients. Gently stir in crabmeat. Shape mixture into 8 patties; cover and chill at least 1 hour or up to 24 hours.
  2. Melt 1/2 T. butter with 1/2 T. oil in large skillet over medium high heat. Cook 4 crab cakes 4 to 5 minutes on each side or until golden. Drain on paper towels. Repeat procedure with remaining 1/2 T. butter, 1/2 T. oil, and crab cakes. Serve with Lemon Remoulade; garnish if desired.
  3. Serving suggestion: Serve crab cakes on top of some mix greens that have been tossed with some olive oil, salt and pepper before adding the other garnish.
  4. Tip: Handle the crabmeat as little as possible in order to keep the succulent lumps intact.
  5. Lemon Remoulade:.
  6. Whisk together all ingredients until blended. Cover and chill 30 minutes or up to 3 days.
  7. The sauce can also be used as a dip for boiled shrimp or steamed asparagus; add a little milk to make a tangy salad dressing.
  8. (The prep and cook time does not include the time needed to refrigerate).

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