Pecan-Crusted Crab Cakes with Sweet Pepper Sauce

Pecan-Crusted Crab Cakes with Sweet Pepper Sauce

Serves 2

Ingredients:
Crab Cakes:
1/3 cup pecan halves
1 slice firm white bread, torn
2 tablespoons mayonnaise
2 teaspoons lemon juice
1 teaspoon Dijon mustard
1 egg yolk
4 ounces (1/4 pound) lump crabmeat
1 tablespoon minced chives, plus whole chives for garnish
1 1/2 tablespoons butter
Lemon wedges, for garnish

Sweet Pepper Sauce:
1 large red bell pepper (1/2 pound), coarsely chopped
1 tablespoon olive oil
1 tablespoon plus 1 teaspoon balsamic vinegar
1/4 cup water
Salt and cayenne

Directions:
1. For the sauce, cook the bell pepper, oil, 1 tablespoon vinegar and the water, covered, over medium heat 20 minutes. Cool slightly, then puree until smooth. Season with the remaining vinegar, salt and cayenne.
2. Pulse the pecans and bread in a blender or small food processor until the pecans are finely chopped.
3. Blend the mayonnaise, lemon juice, mustard and egg yolk in a medium bowl. Gently stir in the crab and chives, breaking up large lumps, and 6 tablespoons of the pecan crumbs.
4. Put the remaining crumbs on a plate. Form the crab into 4 cakes about 2 inches across and dredge in the crumbs.
5. Melt the butter in a medium nonstick skillet over medium-low heat. Cook the cakes, covered, turning once, until hot and browned, about 5 minutes total.
6. Spoon the pepper sauce onto 2 plates and top each with 2 crab cakes. Garnish with chives and lemon wedges.