Deviled Crab

Although the crab cake (an import from Maryland, rarely seen in New Orleans before about 1990) has largely overshadowed similar local dishes, these are not half bad when made with the kind of good crabmeat we have around here. A case in point is this recipe, which I like to serve as a side dish to pasta, entrée salads, or fried seafood. It is also one of the relatively few dishes in this collection that begin with what is known around New Orleans as the holy trinity: yellow onion, bell pepp