Egg and Crab Cake Tower

3 T of butter
1⁄3 c. red pepper, diced
1⁄3 c. celery, diced
1⁄3 c. yellow onion, diced
1⁄2 c. dried Italian breadcrumbs
1⁄4 c. mayonnaise
1 egg
2 t Worcestershire sauce
2 t lemon juice
2 t Tony Chachere's seasoning
1 t dry mustard
1⁄2 t salt and 1/2 t ground black pepper

1 pound lump crabmeat

Sautee the red pepper, celery, and onion in the butter for about 5 minutes or until tender. Cool slightly. In a bowl, combine all the other ingredients except the crabmeat. Combine sautéed vegetables with mixture. Gently blend the crab into the mixture. Shape crab mixture into cakes. Chill in the refrigerator for at least 45 minutes. Broil cakes for 3-4 minutes on each side or until browned. When you are ready to plate, fry two eggs, over easy. Place one on the plate then top with a crab cake and add the second egg over that. Serve with remoulade and/or cocktail sauce on the side.

-recipe by Trish Barton 

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