Sides : Confetti Crab Cakes

• 8 ounces fresh or frozen lump crabmeat, cartilage removed
  
• 1/4 cup cooked or canned corn
  
• 1/4 cup finely chopped celery
  
• 1/4 cup finely chopped red bell pepper
  
• 1/4 cup grated onion
  
• 1/3 cup mayonnaise
  
• 1 teaspoon Original TABASCO® brand Pepper Sauce
  
• 1/4 teaspoon salt
  
• 3/4 cup saltine cracker crumbs, divided
  
• 1 tablespoon vegetable oil
  
• 1 tablespoon butter or margarine
  

• 1/2 cup sour cream
  
• 1 tablespoon chopped fresh dill
  
• 1 tablespoon lemon juice
  
• 1/4 teaspoon Original TABASCO® brand Pepper Sauce
  
• Mesclun lettuce mix
  

Combine crabmeat, corn, celery, red bell pepper, grated onion, mayonnaise, TABASCO^® Sauce, salt and 1/2 cup saltine cracker crumbs in medium bowl; mix well. Form 2 tablespoons of mixture into 2-inch round patties. Repeat with remaining mixture to make 12 patties. Carefully coat each patty with remaining cracker crumbs.

Heat oil and butter in 12-inch skillet over medium heat. Cook crab cakes until golden, about 3 minutes per side, adding more oil and butter if necessary.

For Spicy Dill Sauce, combine sour cream, dill, lemon juice and TABASCO^® Sauce.

Serve crab cakes on bed of mesculin lettuce mix with Spicy Dill Sauce.

Makes 12.