Delicate crab gently mixed with a bit of sautéed onion, celery, red bell pepper, fresh parsley, and seasonings, then coated in cracker crumbs and pan-fried to golden brown. Served with a New Orleans remoulade sauce, rice pilaf with fresh parsley and a squeeze of lemon, a sauté of green beans with sweet corn and cabbage, and a side salad with tomato vinaigrette