While this is a great hors d'oeuvre, it can also be served for a light dinner. In that case, make the patties twice the size and figure 2 for each serving. Crabcakes can be prepared earlier in the day and reheated at time of serving. Reheat in a 350° oven for about 10 minutes or until heated through.

Corn & Crabcakes:
1 medium onion, chopped
1 small red pepper, seeded and diced
1 tablespoon butter

1 egg, beaten
1/4 cup chopped chives
1/2 teaspoon dried dill weed
1/2 cup fresh bread crumbs mixed with 1/4 cup cream
1 pound cooked crabmeat, flaked
1/2 cup frozen corn kernels, defrosted and lightly mashed
pinch cayenne pepper
salt and pepper to taste

In a skillet, sauté onion and pepper in butter until onion is transparent. Place mixture in a large bowl. Add the remaining ingredients to the bowl and stir until everything is nicely mixed. Shape mixture into 1-inch balls and flatten into patties. Sauté crabcakes in butter until browned on both sides. Serve with Red Pepper & Tomato Sauce on the side for dipping. Yields 24 patties.

Red Pepper & Tomato Sauce:
1 small red pepper, seeded and diced
1 medium tomato, peeled, seeded and diced
1 onion, finely chopped
3 cloves garlic, minced
1/4 teaspoon dried dill weed
2 tablespoons butter

1/4 cup dry white wine

1/2 cup cream
2 tablespoons lemon juice
salt and pepper to taste

In a skillet, sauté together first 6 ingredients until vegetables are soft. Add the wine and continue cooking until wine has evaporated. Add the cream and heat through. Stir in the lemon juice and seasonings. Puree mixture in a food processor. Serve warm or place sauce into a bowl and refrigerate. Heat lightly before serving. Serve warm not hot.