Chesapeake Crab Cakes

CHESAPEAKE CRAB CAKES

1/4 cup minced yellow bell peppers
1/4 cup minced red onions
3 Tbs. unsalted butter, divided
1 lb. lump crabmeat, shells removed
1 jar (2 oz.) sliced pimientos, drained
1/4 cup mayonnaise
2 Tbs. chopped fresh parsley
1 tsp. seafood seasoning, like Old Bay
1 egg, lightly beaten
1/2 cup, plus 2 Tbs. dry bread crumbs, divided
24 slices cocktail rye bread
1/2 cup prepared remoulade sauce

In skillet, cook minced yellow bell peppers and red onions in 1 Tbs. butter 2 min. In bowl, combine next 6 ingredients, 2 Tbs. bread crumbs and cooked vegetables. Using '/4 cup measure, form 24 crab cakes. Dip each crab cake in remaining bread crumbs, turning to coat. In skillet over medium-high heat, cook 12 crab cakes in 1 Tbs. butter 4 min., turning once. Repeat. Top bread with remoulade sauce. Add baby greens, if desired. Top with crab cakes. Makes 24 servings.