Stir together 2 cups cracker crumbs and next 9 ingredients; fold in crabmeat. Shape into 8 (3-inch) patties; dredge in remaining 1 cup cracker crumbs. MELT butter in oil in a large skillet over medium-high heat. Add crab cakes; cook 4 minutes on each side or until golden. Serve with LEMON DILL MAYONNAISE AND/OR RED BELL PEPPER SAUCE. Yields: 8 appetizer or 4 Main Dish servings.
THE SAUCES: LEMON-DILL MAYONNAISE RED BELL PEPPER SAUCE WILL BE GIVEN ON ANOTHER PAGE. This receipe is a little differcult, but if you have had Crab cakes before you will never buy them in the store again after making these
This recipe has been added to the following public cookbooks:
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Sheila's Special Seafood Meals
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