Cincy Chic teamed up with TASTE Magazine — your source for Food, Drink, Fashion and Style — to provide you with recipes, food/drink related editorial and their extensive restaurant guides. This recipe comes from a TASTE contributor, to (hopefully) a plate near you!

Ingredients
¼ pound butter       
½ cup onion, chopped       
½ cup red bell pepper, chopped
½ cup celery, chopped
¼ cup green bell pepper, chopped
2 tablespoons scallions, chopped
½ tablespoon garlic
¼ teaspoon, dried thyme
¼ teaspoon, cayenne pepper

Combine the above ingredients in a large skillet and saute over medium heat, until the vegetables are softened.

Ingredients
1 pound cooked crab meat
1 cup Italian-seasoned bread crumbs
½ cup grated Romano cheese

Mix in the above ingredients and remove from heat and allow to cool.

Mix in two eggs that have been beaten and refrigerate for at least one hour.

Form into desired-sized cakes and saute, fry or bake.

Enjoy!

Jimmy Gherardi
		About the author:
		Jimmy Gherardi is the chef in residence at The Seven Hills School in Cincinnati, OH, and is the Culinary Editor for TASTE Magazine.
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Last update: 12-05-2008 15:59

Published in : Magazine Items, Recipes