Louisiana Crab Cakes


3/4 pound crabmeat (claw crabmeat is a tasty and inexpensive option for crab cakes)
1 yellow onion
1 red bell pepper
2 ribs of celery
2 teaspoon each of dried basil and dried thyme
1-1/2 to 2 tablespoons chopped fresh tarragon
1/2 teaspoon cayenne pepper
1/2 tablespoon Creole mustard
2-1/2 tablespoons real mayonnaise
1 tablespoon Worcestershire sauce
1/2 tablespoon Tabasco, Crystal or your favorite Louisiana hot sauce
Salt and freshly ground black pepper, to taste
French bread crumbs (make 'em yourself, don't buy 'em)
Egg wash (2-3 eggs, lightly beaten)

Cooking Directions:

Clean the crabmeat, removing all cartilage and shells. Sauté onion, red bell pepper, and celery until the onion is translucent. Add Worcestershire and hot sauce and herbs to vegetable mixture. Cool the vegetable mixture. Mix crabmeat, vegetable mixture, mustard, mayonnaise, salt and pepper with enough bread crumbs to hold the cakes. Form 2-3 ounce cakes. Dredge in seasoned flour, egg wash, and seasoned breadcrumbs (sequentially). Pan-fry until golden and finish browning in oven.

Serve with a drizzle of remoulade sauce.

Yield: 6 servings

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