Crab Cakes with Roasted Red-Pepper Dip

Ingredients:

• 1 tablespoon unsalted butter
• 10 tablespoons olive oil
• 1 small red onion, finely diced
• 1 small red bell pepper, finely diced
• 4 stalks celery, finely diced
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon hot-pepper sauce
• 1/2 teaspoon coarse salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 pound lump crabmeat, drained and picked to remove shells
• 3/4 cup breadcrumbs
• 1/4 cup finely chopped fresh basil
• 1/2 cup mayonnaise
• 2 teaspoons Dijon mustard
• 2 large eggs, lightly beaten
• Roasted Red-Pepper Dip for Crab Cakes

Instructions:

1. 1. In a large skillet, heat butter and 2 tablespoons olive oil over medium heat. Add onion, bell pepper, celery, Worcestershire sauce, pepper sauce, salt, and pepper; saute until the vegetables have softened, 8 to 10 minutes. Let cool to room temperature.
2. 2. Transfer the cooled vegetable mixture to a medium bowl. Add crabmeat, breadcrumbs, basil, mayonnaise, mustard, and eggs, and stir to combine well. With your hands, shape mixture into 2-inch patties.
3. 3. Heat oven to 250 degrees. In a large saute pan, heat 4 tablespoons olive oil over medium heat. Add 8 to 10 crab cakes, and cook until golden brown, 1 to 2 minutes on each side. Drain on paper towels. Transfer crab cakes to a baking sheet, and keep warm in the oven. Repeat, cooking the remaining crab cakes, adding remaining 4 tablespoons olive oil as needed. Serve hot with roasted red-pepper dip.

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