Cooking Louisiana  -  Crab Cakes
Crab cakes are the richest dish of crab meat I've tasted and it's just great. This is pretty simple so here we go. You can cut this recipe in half with no problem. You should start this the day before you want to serve it.

2 lbs. lump crab meat
1 lg. finely chopped onion
2 stalks finely chopped celery
1 cup finely chopped bell pepper
1 cup green onions finely chopped
1/2 cup parsley chopped
1 tbs. minced garlic
1 pint heavy cream
2 cups white roux
1/4 tsp. cayenne pepper
1/2 tsp. salt
1/4 tsp fresh ground black or white pepper
1/4 tsp. liquid crab boil

In a sauce pan sauté onion, celery and pepper until clear. Add garlic and green onions and sauté another few minutes. Remove vegetables and combine the cream and roux in the pan and bring to a boil for 2 minutes stirring frequently. Lower fire and add crab meat, parsley, seasoning and sautéed vegetables. Simmer for 5 minutes stirring frequently. Taste and adjust seasonings. Let cool, then store in refrigerator over night.

Form cakes and dredge them in flour. If you have ring molds (3" in diameter and 1-1/2" tall) use those to make a perfectly formed cake. Fry cakes in butter until medium brown. Don't put the fire too high or they'll burn.

Note: If the cakes are hard to handle you can add bread crumbs to thicken them.

Crab cakes can be served with Hollandaise sauce or several other sauces on a bed of lettuce, as a side with other fried or broiled seafood, or, on a bun. The size of your crab cakes depends on how you'll serve them.