Pecan crusted crab cakes with sweet pepper sauce

Ingredients:

1/3 cup pecan halves
1 slice firm textured white bread, torn
2 tablespoons mayonnaise
2 teaspoons lemon juice
1 teaspoon Dijon mustard
1 egg yolk
4 ounces (1/4 pound) lump crab meat
1 tablespoon minced chives
1 1/2 tablespoons butter
Sweet pepper sauce

Preparation:

Place pecans and torn bread in a blender or small food processor.
Pulse until pecans are finely chopped and bread is crumbly.
In a medium bowl combine mayonnaise, lemon juice, mustard and egg yolk. Blend well.
Add crab and chives. Stir gently to mix, breaking up large lumps.
Stir in 6 tablespoons of pecan-bread crumbs.
Place remaining crumbs on a plate.
Form crab mixture into 4 cakes, about 2 inches in diameter.
Dredge crab cakes in crumbs, pressing gently to help mixture adhere.
In a medium skillet, melt butter over a medium-low heat.
Add crab cakes, cover pan and saute, turning over once, about 5 minutes total, until they are hot in center and nicely browned on both sides.
To serve, spoon pepper sauce onto 2 salad plates. Place 2 crab cakes on each plate.
Garnish with whole chives and lemon wedges