Zydeco Crab Cakes

1 lb. white lump crab meat

1/3 cup chopped bell pepper

1/3 cup chopped green onions

1/4 tsp. Creole seasoning

1/2 tsp Old Bay seasoning

Dash cayenne pepper

1 cup white seasoned flour

1/2 stick unsalted butter

2 large eggs

2 tsp. Creole mustard

1 tsp. mayonnaise

Heat 3 tablespoons of butter in skillet, add onions, bell pepper and saute' for 5 minutes.  Season crab meat with Creole seasoning, Old Bay, cayenne;  gently fold in vegetables and the liquid mixture of eggs, mustard and mayonnaise.  Blend well.

Shape crab cakes, place on wax paper and refrigerate for 4 hours or overnight.

Slightly dust each crab cake in seasoned flour.  Fry in butter for 4 minutes on each side.

Garnish with lettuce leaf and serve with a Remoulade or tartar sauce.   Serves 6.

Prepared by Carolyn Shelton  337-707-1665