Crab Cakes with Roasted Red Pepper Sauce

1 pound crab meat
3 eggs
1/2 cup vegetable oil
1 1/2 cups finely chopped onion
1 Tbsp. Dijon mustard
1/2 cup chopped red pepper
1/4 cup chopped parsley (use less if using dried)
2 Tbsp. fresh chopped dill
2 Tbsp. fresh lemon juice
1 Tbsp. Worcestershire sauce
1 – 2 Tbsp. hot red pepper sauce (such as Tabasco)
2 cups unflavored breadcrumbs
2 tsp. salt
1 tsp. ground black pepper

Combine all ingredients in a large bowl and stir until well mixed.

Heat 1/2 cup vegetable oil until very hot in a large non-stick skillet over medium-heat heat.

Form the mixture into 2- to 3-inch patties and carefully drop into the skillet. Cook on 2-3 minutes until the patties are golden on the bottom and turn over to cook on the other side. Carefully remove the cooked crab cakes from the skillet with a slotted spatula and drain them well on paper towels. Serve immediately with a wedge of lemon, tartar sauce, shrimp cocktail sauce or the roasted red pepper sauce below.

Makes 18-24 crab cakes.

Serve with lots of fresh squeezed lemon wedges or your favorite tartar or other sauce.

Roasted Red Pepper Sauce

4 roasted red peppers (canned or jarred is fine – drain well, remove skin and seeds)
1 cup mayonnaise
1 Tbsp. capers
2 Tbsp. fresh lemon juice
Salt and pepper to taste

Combine all sauce ingredients in the bowl of a food processor and pulse until smooth. Makes 2 cups sauce.