Crab Cakes with Red Bell Pepper

• 1/2 pound lump crab meat, picked over
• 1/4 teaspoon saltsalt
• 1/2 red bell pepper, mincedbell-pepper
• 1/4 cup unsalted butterbutter
• 1 1/2 teaspoons fresh lemon juicelemon-juice
• 2 tablespoons lightly beaten eggegg
• 1 1/2 teaspoons Worcestershire sauceworcestershire
• 1 hard-boiled large egg, one half chopped fine and, for garnish, the other half quarteredegg
• 1/3 cup fresh white bread crumbsbread-crumbs
• 1 tablespoon vegetable oilvegetable-oil
• lemon wedges for garnish if desiredlemon
• bottled tartar sauce as an accompaniment if desired

1. 01In a bowl combine the crab meat, the salt, and black pepper to taste. In a small saucepan cook the bell pepper in 3 tablespoons of the butter over moderately low heat, stirring, until it is softened. Remove the pan from the heat, stir in the lemon juice, the beaten egg, and the Worcestershire sauce, and stir the mixture into the crab meat. Add the chopped hard-boiled egg and the bread crumbs, combine the mixture gently but thoroughly, and form it into 4 patties, each about 1/2 inch thick.
2. 02

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