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*
1/2 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.
