Harlequin Crab Cakes

1/2 c. celery, chopped

1/2 c. bell pepper, chopped

1/2 c. onion, chopped

1/2  stick butter

1 lb. jumbo lump crabmeat

1 lb. claw meat

4 T. mayonnaise

2 T. minced garlic

1 tsp. dry mustard

1/4  c. seasoned bread crumbs

2 eggs

Olive oil

Tony Chachere's seasoning

Saute celery, bell pepper and onion in butter until vegetables are soft.  Set aside and let cool.  Gently pick through crab meat, extracting any shells.  In a mixing bowl, mix eggs, mayonnaise, minced garlic, and dry mustard.  Add crab meat and vegetables to mixture.  Add 1/4 cup bread crumbs.  Refrigerate.  Form mixture into crab cakes and coat with bread crumbs.  Pan fry in oil at a high heat.  Crab cakes are delicious topped with hollandaise, remoulade, or sauteed jumbo lump crab meat with butter.

Note:  Serves 4 people.

Prepared by Nic Hunter of The Harlequin Steakhouse.  This is one of many recipes in the new cookbook, "Nic and Friends."  Proceeds go to the Whistlestop Program.  For information, call 337-562-2344