1 tablespoon olive oil
1/4 cup finely chopped yellow onions
2 tablespoons finely chopped celery
2 tablespoons seeded and finely chopped red bell pepper
2 tablespoons seeded and finely chopped yellow bell pepper
1/2 teaspoon chopped garlic
1/2 pound lump crabmeat, picked over for shells and cartilage
4 small hearts of palm, cooked until tender and diced
1 tablespoon finely chopped parsley leaves
2 tablespoons fine dried bread crumbs
4 sheets phyllo dough
2 teaspoons vegetable oil
1 tablespoon butter
1 ear of sweet corn, kernels removed from the cob
1 cup remoulade sauce, recipe follows
2 tablespoons chopped green onions, green part only
1/4 cup chopped celery
1 tablespoon prepared horseradish
3 tablespoons Creole or whole-grain mustard
3 tablespoons prepared yellow mustard
3 tablespoons ketchup
3 tablespoons chopped parsley
Juice of 1 lemon
1/4 cup chopped onions
1/4 cup chopped green onions
Freshly ground black pepper
1 cup olive oil
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