Step 1: Melt 2 tablespoons of butter in a large nonstick skillet over medium heat. Add bell pepper and onion, and saute for 10 minutes or until tender.
Step 2: Remove from heat; stir in cracker crumbs and next 6 ingredients. Gently stir in crabmeat. Shape mixture into 8 patties; cover and chill at least 1 hour or up to 24 hours.
Step 3: Melt 1/2 Tbsp. butter with 1/2 Tbsp. oil in a large skillet over medium-high heat. Cook 4 crab cakes 4 to 5 minutes on each side or until golden. Drain on paper towels.
Step 4: Repeat procedure with remaining 1/2 Tbsp. butter, 1/2 Tbsp. oil, and crab cakes. Serve with Lemon Remoulade Sauce.
Step 5: Whisk together the sauce ingredients and chill for a least 30 minutes before serving. May be made up to 72 hours in advance.
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