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servings:

These crab cakes are flavored with the "holy trinity" of Cajun cooking: onion, green bell pepper, and celery. Serve them with a helping of coleslaw or a green salad.

• 1/4 cup finely chopped onion
• 1/4 cup finely chopped green bell pepper
• 3 tablespoons finely chopped celery
• 3 tablespoons unsalted butter
• 1 large egg
• 1 tablespoon sour cream
• 1/2 teaspoon dry mustard
• 1/2 teaspoon Worcestershire sauce
• 3/4 teaspoon cayenne
• 3/4 teaspoon salt
• 2 tablespoons thinly sliced scallion greens
• 16 saltines, finely ground
• 1/2 lb jumbo lump crabmeat, picked over
• 1 tablespoon vegetable oil
• Accompaniments: tartar sauce and lemon wedges

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