Recipe: Crab Cakes

Crab Cakes

3/4 pound crabmeat (claw crabmeat is a tasty and inexpensive option for crab cakes)
1 chopped yellow onion
1 chopped red bell pepper
2 chopped 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 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
Egg wash (2-3 eggs, lightly beaten)
Flour
vegetable oil

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.