Crab Cakes

1 beaten egg
1 cup soft bread crumbs
3 tablespoons mayonnaise or salad dressing
2 tablespoons thinly sliced green onion (1)
1 tablespoon snipped fresh dill or 1 teaspoon dried dill
1 teaspoon seafood seasoning
1/4 teaspoon black pepper
1 16-ounce can pasteurized crabmeat or two 6-1/2-ounce cans crabmeat, drained, flaked, and cartilage removed
3 tablespoons fine dry bread crumbs
2 teaspoons cooking oil
1 recipe Red Pepper Relish (see recipe below) (optional)

1. In a medium mixing bowl combine egg, soft bread crumbs, mayonnaise, green onion, dill, seafood seasoning, and pepper. Stir in flaked crabmeat. Divide mixture into 8 portions. Moisten hands and form each portion into a 2-1/2-inch patty.

2. Place crab cakes in a greased shallow baking pan. Combine the dry bread crumbs and cooking oil. Sprinkle over crabcakes pressing to adhere. Bake, uncovered, in a 450 degree F oven for 12 to 15 minutes or until light brown. (Or, do not place in baking pan; coat with crumbs as above. In an extra large skillet cook patties in 2 tablespoons hot oil over medium-high heat for 5 to 6 minutes or until brown, turning halfway through cooking. Add additional oil, if necessary. Drain on paper towels.) Serve crab cakes with Red Pepper Relish (see recipe below), if desired. Makes 4 servings (2 crab cakes per serving).

Make-Ahead Directions: Prepare as above through step 1. Cover and chill for up to 24 hours. Bake or fry as directed.

Red Pepper Relish: In a small bowl combine half of a 7-ounce jar roasted red sweet peppers, drained and chopped (1/2 cup); 1 tablespoon drained and chopped oil-packed dried tomatoes; and 1/4 teaspoon seafood seasoning. Makes about 1/2 cup.