Creole Crab Cakes
Serves 6

1/4 cup olive oil
1/2 yellow onion, chopped
1 small yellow bell pepper, chopped
1 small red bell pepper, chopped
1/2 rib celery, chopped
2 tsp minced garlic
6 Tblsp flour (seasoned with salt & pepper)
1 1/2 cups heavy cream
1 1/2 cups breadcrumbs
2 lbs. crabmeat salt & freshly ground black pepper flour
2 eggs, lightly beaten
1 cup breadcrumbs mixed with
1 Tblsp Tony Cachereís seasoning vegetable oil

Heat the olive oil in a large skillet. SautÈ the onion, bell peppers, celery and garlic for about 5 minutes. Add the seasoned flour and heavy cream. Simmer for 2 to 3 minutes or until slightly thickened. Add the unseasoned breadcrumbs and the crabmeat. Stir to combine and season with salt and pepper. Mold the mixture into 12† small cakes. Roll each crab cake in flour, dip in the egg and coat with seasoned breadcrumbs.

Heat 1 inch of vegetable oil in a skillet over medium heat. Test the oil by dropping in a pinch of breadcrumbs. If they sizzle the oil is ready. Cook the crab cakes a few at a time, being careful not to overcrowd the skillet. You may keep the cakes warm in a low oven (200∞F) until you have finished cooking all of them. Serve immediately before the crab cakes become soggy.