Instructions: For crab cakes: Saute peppers, onion, garlic and celery in 2 tablespoons olive oil, then cool. Place drained crab meat into large mixing bowl and add cooled vegetables, lemon juice, Tabasco, mayonnaise, bread crumbs, egg and dill. Season mixture with salt and pepper, then form into golf ball-sized portions. Flatten out into cakes and coat lightly with flour. Preheat skillet (preferably non-stick) on medium-high heat and add 2 tablespoons olive oil. Saute crab cakes until golden on both sides, about 3 minutes.

Place on paper towel to remove extra oil.

For sauce: Mix mayonnaise with lemon juice, then gently mix in the caviar and season with pepper.

Can be served as an appetizer, for brunch with poached eggs or for lunch with a salad.

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