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Creole Crab Cakes

1/2 lb. Blue Crab claw meat
1/2 lb. Blue Crab lump meat
2 large eggs
1 teaspoon Coleman's dry mustard
1/2 teaspoon granulated garlic
1/2 teaspoon celery salt
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 tablespoon Worceestershire sauce
1 tablespoon lemon juice
1 tablespoon Masion Louisianne Creole Mustard
1/4 cup Holy Trinity*
1 cup saltine crackers, coarsly broken (in a bag, with a rolling pin is fun)

Mix all the ingredients except for the saltine crackers. 

Blend in the coursly broken saltine crackers. 

Let stand, refrigerated, for one hour.

Form 3 ounce balls or patties and brown both sides in a lightly oiled heavy skillet. 

Makes 10-12 cakes.

*Holy Trinity:

1/2 green bell pepper
1/2 red bell pepper
1 white onion finely diced and sauteed in oil until clear.