Pecan-butter sauce
for crab cakes

1 stick (8 tablespoons) butter 1 tablespoon chopped green onions (green part only) 1 garlic clove, crushed 1/2 teaspoon salt 1/8 teaspoon hot sauce Pinch of dried marjoram leaves 2 tab

teaspoons fresh lemon juice 1/4 cup chopped pecans

 Melt the butter in a small saucepan over medium heat. Add  the green onions and the garlic and cook, stirring, for 1 minute. Add the salt, hot sauce, marjoram, lemon juice and pecans and cook, whisking, for 2 minutes. Remove from the heat and serve immediately.

courtesy pecans, from soup to nuts

Cane River Pecan Company