Pecan-Crusted Crab Cakes with Sweet Pepper Sauce

Pecan Crusted Crab Cakes:
1/3 cup pecan halves
1 slice firm textured white bread, torn
2 tablespoons mayonnaise
2 teaspoons lemon juice
1 teaspoon Dijon mustard
1 egg yolk
1/4 pound lump crab meat
1 tablespoon minced chives
1 1/2 tablespoons butter

Sweet Pepper Sauce:
1 large red bell pepper, 1/2 pound, coarsely chopped
1 tablespoon olive oil
1 tablespoon plus 1 teaspoon balsamic vinegar
Salt and cayenne, to taste

Place pecans and torn bread in a blender or small food processor. Pulse
until pecans are finely chopped and bread is crumbly. In a medium bowl
combine mayonnaise, lemon juice, mustard and egg yolk; blend well. Add
crab and chives; stir gently to mix, breaking up large lumps. Stir in 6
tablespoons of pecan-bread crumbs. Place remaining crumbs on a plate. Form
crab mixture into 4 cakes, about 2 inches in diameter. Dredge crab cakes
in crumbs, pressing gently to help mixture adhere. In a medium skillet
(preferably one that is nonstick), melt butter over a medium-low heat. Add
crab cakes, cover pan and saute turning over once, about 5 minutes total,
until they are hot in center and nicely browned on both sides. To serve,
spoon pepper sauce onto 2 salad plates. Place 2 crab cakes on each plate.
Garnish with whole chives and lemon wedges

Sweet Pepper Sauce:
Place bell pepper, olive oil, 1 tablespoon vinegar and 1/4 cup water in a
small saucepan. Cover and cook over medium heat 20 minutes. Let cool
slightly, then puree pepper and any remaining liquid in a blender food
processor until as smooth as possible. Season with remaining vinegar, salt
and cayenne to taste. Serves 2.


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