Fresh Lump Crabmeat Cakes with a Preserved Lemon Salad (Makes 16 cakes)

• 1/2 cup yellow pepper, small dice
• 1/2 tablespoon butter
• 1 pound jumbo lump crabmeat
• 1/2 cup mayonnaise
• 1 teaspoon Worcestershire sauce
• 1 teaspoon jalapeno (green) tabasco sauce
• 2 cups fresh bread crumbs (don't use packaged)
• 1 pinch ground mace
• salt and pepper to taste
• 1 cup dried bread crumbs
• 1/4 cup olive oil

Preheat oven to 375 degrees.

Saute yellow pepper in butter until soft. Place in bowl and add remaining ingredients, except for the dried bread crumbs and olive oil. Mix well and mold into 1 inch high by 1 inch across cakes. Coat top and bottom of cakes with dried bread crumbs. In a small saute pan, heat the olive oil and add the crab cakes. Brown on one side, turn and brown the other side. Place browned crab cakes on a cookie sheet and place in preheated oven and cook for 10 minutes.

For the Preserved Lemon Salad:

• 1/2 rind from a preserved lemon, thinly sliced
• 3 Kalamata olives, fine dice
• 2 tablespoons Dijon-style mustard
• 1/2 teaspoon shallot, fine dice
• 1/8 cup rice wine vinegar
• 1/4 cup olive oil
• 1/2 teaspoon lemon juice
• 2 heads frisee lettuce, washed and torn into small pieces

Combine preserved lemon, olives, mustard and shallot in a mixing bowl. Whisk in rice wine vinegar and lemon juice. Add olive oil in a slow steady stream beating constantly until mixture has emulsified. Pour vinaigrette over frisee and toss. Serve with the crab cakes.