Recipes For 2003

Crab Cakes

2 rolls Ritz crackers - crushed
1 small onion - finely diced
3 tbsps minced garlic
1-½ stalks celery finely minced
¾ cup mayo
1 tbsp Dijon mustard
Green Tabasco sauce - to taste
Paprika, salt and pepper to taste
Chopped parsley - 3 tbsps
1 lb drained crabmeat
Juice of 1 fresh lemon
1 half each - red pepper, green pepper, yellow pepper - finely minced

Saute the peppers, onion, garlic and celery. Add the lemon juice and set aside

Add the mixture to the crushed Ritz crackers, mustard, Tabasco, mayo and and parsley

Add the crabmeat, salt, pepper and paprika

Form into balls and then flatten.

At this point, you can freeze the crab cakes for later use.

Saute in butter until brown. Then bake at 350 degrees for 5-10 minutes.

Sauce

3 tbsps or so of Dijon mustard. Thin to desired consistency using a good honey.