Recipe courtesy Sally Stockton

tablespoons olive oil

1/2 cup chopped onions

1/3 cup chopped green bell peppers

1/2 teaspoon salt

1/4 teaspoon white pepper

Fresh ground black pepper

1 cup green onions

1 tablespoon minced garlic

1 tablespoon Cajun choice seasoning

3 eggs

2 teaspoons Dijon mustard

1 1/2 cups bread crumbs

1 cup grated Parmesan cheese

1 pound real or imitation crab meat

2/3 cups flour

1/4 cup water

Sauce for Crab cakes:

1/2 cup seeded, chopped tomatoes

2 teaspoons minced shallots

2 teaspoons minced garlic

3 tablespoons Dijon mustard

1 teaspoon salt

1/2 teaspoon white pepper

1/2 cup chicken stock (can)

1 large egg*

1/2 cup olive oil

Black pepper

Heat 1/2 of oil over high heat. Sauti onions, bell peppers, salt, white pepper and about 15 turns of fresh ground black pepper for about a minute. Add green onions, garlic, Cajun choice seasoning and cook for another minute. Remove and put in bowl. Cool mixture for a few minutes. Stir in 2 eggs, Dijon mustard, 1/4 cup of bread crumbs and Parmesan cheese. Then add crab meat depending on size of crabcake. Gently mix the mixture and form into crab cakes. First dip both sides in flour, then in egg/water (egg and 1/4 cup water whisked together). Cover in bread crumbs and fry about 2 minutes on each side over medium heat.

For the Sauce for the Crab Cakes: Combine everything in a pan except egg, oil, and black pepper over high heat bring to a boil for about 2 minutes. Remove from the heat and let cool for 15 minutes. Put in blender and add egg. While blending add oil and black pepper about 10 turns. Serve immediately.

*RAW EGG WARNING

The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning....Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell."

The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in Food Networks kitchens. Therefore, Food Network cannot attest to the accuracy of any of the recipes.

Prep Time: 15 minutes

Cook Time: 20 minutes

Though after reading this warning, I'd like to tell you one of my grandmother's favorate sayings "I've been eating it for years, and it hasn't killed me yet!" The above warning was to help educate people on Eggs, but don't be afraid to try things.

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