![Gulf Crab Cakes with Lemon Butter](https://www.southernliving.com/thmb/tmvpgSWwUj2oaGHgb-ISh6DFuRw=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/valentines-day-dinners-to-fall-in-love-2435301_taste_texas_coastal_crabcakes2-6ab5afea9d7b47ea846c8969cc612727-b0d475f8fa7e47e083f7c189a98d0a2e.jpg)
Iain Bagwell
Ingredients
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1/2 cup finely diced red bell pepper
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1/2 cup finely diced green bell pepper
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1/2 cup finely diced yellow onion
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2 tablespoons minced garlic
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8 tablespoons extra virgin olive oil, divided
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2 tablespoons Creole or Dijon mustard
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2 tablespoons Worcestershire sauce
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1 teaspoon kosher salt
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1/2 teaspoon freshly ground black pepper
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1/8 teaspoon ground red pepper
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3/4 cup fine, dry breadcrumbs
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2 large eggs, lightly beaten
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1 1/2 pounds fresh lump crabmeat, picked and drained
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1/2 cup minced green onions
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3 tablespoons butter
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Lemon Butter
Directions
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Sauté bell peppers, yellow onion, and garlic in 2 Tbsp. hot oil over medium-high heat 8 to 10 minutes or until tender. Stir in mustard and next 4 ingredients. Add breadcrumbs, and sauté 1 minute. Transfer mixture to a large bowl. Cool 15 minutes.
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Fold eggs into breadcrumb mixture until blended. Gently stir in crabmeat and green onions. Shape into 12 (3-inch) crab cakes (about 1/3 cup each). Cover and chill 30 to 40 minutes.
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Melt 1 Tbsp. butter with 2 Tbsp. oil in a large nonstick skillet over medium heat. Add 4 crab cakes to skillet; cook 3 to 4 minutes on each side or until browned. Remove from skillet, and keep warm in a 200° oven. Repeat procedure with remaining oil, butter, and crab cakes, wiping skillet clean after each batch. Serve with Lemon Butter.