Crab Cakes with Orange Chive Mayonnaise

Makes 4 cakes (serves 2).

1/2 cup chopped onions
1/2 cup chopped green bell pepper
5 tablespoons butter
2 tablespoons mayonnaise
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 large egg yolk
1/2 teaspoon freshly ground black pepper
8 saltine crackers, crushed
1/2 pound fine quality crab meat
2 tablespoons vegetable oil

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.

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%