In a medium skillet, cook the onion and bell pepper in 3 tablespoons of
the butter over moderate heat, stirring, until limp, about 5 minutes. Transfer
to a large bowl and stir in the mayonnaise, Worcestershire sauce, mustard, egg
yolk, pepper and cracker crumbs.
Add the crab meat and stir gently to combine the mixture, keeping the crab
lumps intact. Press the mixture into 4 patties about 1-inch thick and put on
a plate. Chill the patties, covered, for 30 minutes, to help them hold together.
The cakes can be made up to 8 hours in advance, covered and chilled.
Heat remaining 2 tablespoons butter and the oil in a large skillet over
moderate heat. Add the crab cakes and cook until golden brown, about 4 minutes
on each side. Serve immediately with the mayonnaise.
Makes 4 cakes (serves 2).
Per serving: 350 calories, 14 g protein, 8 g carbohydrates, 30 g fat, 135
mg cholesterol, 470 mg sodium, trace fiber. Calories from fat: 77%