1 1/2 stalks celery heart, finely chopped
1/2 red bell pepper, finely chopped
1/2 medium white onion, finely chopped
2 bunches of scallion, green part only, finely chopped
2 teaspoons dried basil
1 tablespoon fresh oregano leaves, chopped
2 teaspoons fresh thyme leaves
Freshly ground black and white pepper
1/2 teaspoon dill weed
1/2 cup parsley leaves, finely chopped
3 cloves garlic, finely chopped
2 egg whites, beaten to stiff peaks
1/2 cup smoked salmon
1 cup whipped cream
1/2 lemon, juiced
Hot sauce (recommended: Crystal's)
1 pound jumbo lump crab
3 cups seasoned bread crumbs
5 tablespoons corn or vegetable oil, for frying
2 tablespoons butter, for frying
Serving suggestion: Remoulade
It's best if you can make it the day before. Using a food processor will make your sauce watery.
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