Steps:
- Melt 2 T. butter in large nonstick skillet over medium heat; add bell pepper and onion, and saute 10 min. or until tender. Remove from heat; stir in cracker crumbs and next 6 ingredients. Gently stir in crabmeat. Shape mixture into 8 patties; cover and chill at least 1 hour or up to 24 hours. 2. Melt 1/2 T. butter with 1/2 T. oil in a large skillet over medium-high heat. Cook 4 crab cakes 4 - 5 min. on each side or until golden. Drain on paper towels. Repeat procedure with remaining 1/2 T. butter, 12 T. oil, and crab cakes. Serve with Lemon Remoulade.
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