Creole Crab Cakes Recipe

1/2 lb. Blue Crab claw meat
1/2 lb. Blue Crab lump meat
2 large eggs
1 teaspoon Coleman's dry mustard
1/2 teaspoon granulated garlic
1/2 teaspoon celery salt
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 tablespoon Worceestershire sauce
1 tablespoon lemon juice
1 tablespoon Masion Louisianne Creole Mustard
1/4 cup Holy Trinity*
1 cup saltine crackers, coarsly broken

*Holy Trinity: 1/2 green bell pepper, 1/2 red bell pepper, and a white onion finely diced and sauteed in oil until clear.

Mix all the ingredients except for the saltine crackers. Blend in the cousrsly broken slatine crackers. Let stand, refrigerated, for one hour. Form 3 ounce balls or patties and brown both sides in a lightly oiled heavy skillet. Makes 10-12 cakes.