Crab Cakes with Red Pepper Relish Adapted from Better Homes and Gardens Serves 4 1 beaten egg 1 ½ slices of soft bread – torn into ½ inch pieces 3 T mayo 2 T sliced green onion 1 T chopped fresh dill 1 t Old Bay or other seafood seasoning ¼ t black pepper 1 pound fresh crab meat or 1 16 oz can of pasteurized crabmeat (found in refrigerated section) 3 T dried bread crumbs 2 t olive oil 1 7-‐ounce jar of roasted red sweet peppers, drained and chopped 2 T chopped oil-‐packed dried tomatoes ½ t of Old Bay In a medium bowl combine egg, soft bread pieces, mayonnaise, green onion, dill, Old Bay, and pepper. Stir in crabmeat. Divide mixture into 8 portions. (If you want to make ahead, you can put this in the fridge for up to 24 hours until you are ready to bake – be sure to bring them out a half hour ahead to bring to room temperature.) Preheat the oven to 450. Grease a shallow baking pan and place the crab cakes in the pan. Combine the bread crumbs and olive oil, sprinkle over crab cakes – pressing to stick. Bake at 450 for 12-‐15 minutes or until light brown. While crab cakes are baking, make the red pepper relish. Combine the roasted red pepper, dried tomatoes, and seafood seasoning. Serve hot crab cakes with red pepper relish.