Company-Pleasing Crab Cakes

In a large skillet, melt 2 tablespoons of the butter or margarine over medium-high heat. Add sweet pepper, celery, and onion. Cook and stir about 5 minutes or until tender, but not brown.

Transfer to medium mixing bowl. Stir in the bread crumbs, eggs, parsley, thyme, tarragon, paprika, mustard, and salt. Stir in crabmeat; mix well. Shape into six 1/2-inch-thick cakes.

Heat the remaining 2 tablespoons of butter in the large skillet. Cook cakes over medium heat for about 3 minutes per side or until golden brown and heated through.

Serve crab cakes immediately on a bed of warm Braised Black Beans. Top with Pineapple Salsa. Garnish with cilantro, if you like. Makes 6 servings.