This recipe for crab cakes has a Cajun flair because of the onion, bell pepper, and celery trio.  The are nice served with Tartar sauce. Sometimes I use backfin crabmeat, but claw or lump can be used.  Also, sometimes I use green bell pepper and sometimes, red. The same recipe can be used to make small crab cakes (sliders) to use as an appetizer.  Larger crab cakes can be used as a main course.

Ingredients:

1. ½  cup finely chopped onion
2. ½  cup finely chopped green bell pepper
3. 2 tablespoons finely chopped celery
4. 1 tablespoons olive oil
5. 1 large egg
6. 1/2 teaspoon dry mustard
7. 1/2 teaspoon Worcestershire sauce
8. 3-4 drops Tabasco Sauce
9. 3/4 teaspoon salt
10. 2 tablespoons thinly sliced scallion greens
11. ½  cup of soft bread crumbs
12. 1 lb crabmeat (claw is fine!)
13. 3 tablespoon olive oil
14. flour, for dredging

 Directions

Mince the vegetables & take out other ingredients.

Cook onion, bell pepper, and celery in 1 Tablespoon of oil in a 10-inch non-stick skillet over moderately low heat, stirring occasionally,

until vegetables are softened, about 8 minutes.  Remove from heat.

While the veggies are cooking, tend to the crab.  It will come packaged tightly and may need to be cleaned if it has little pieces of shell in it.

Using a fork, or your (clean!) fingers, separate the crab meat pieces and remove any little pieces of shell it may have in it. Rinse, using a big strainer or sieve, and drain well.

Whisk together egg, mustard, Worcestershire sauce, Tabasco sauce, and salt in a  bowl, and add to the cooled pan along with the bread crumbs and green onions.

Form into 5 or 6 cakes (3 to 4 inches in diameter). Dredge cakes in flour.

Wash out the skillet as you will need it it to cook the cakes.

Heat oil and remaining olive oil in cleaned skillet over moderate heat until foam subsides, then cook crab cakes, turning once, until golden brown, 8 minutes total.

Drain on paper towel & serve (Remoulade or Tartar sauce is nice with it)