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
4 ounces (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

1. Place pecans and torn bread in a blender or small food processor. Pulse until pecans are finely chopped
and bread is crumbly.

2. 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.

3. Place remaining crumbs on a plate. Form crab mixture into 4 cakes, about 2 inches in diameter.

4. Dredge crab cakes in crumbs, pressing gently to help mixture adhere.

5. In a medium skillet (preferably one that is nonstick), melt butter over a medium?low heat. Add crab
cakes, cover pan and sauté, turning over once, about 3 minutes per side, until they are hot in center and nicely browned on both sides.

6. 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.

Cooking Time: 25 minutes, Serves 2.