Delicate crab gently mixed with a bit of sauteed 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, potato hash with caramelized onion, sauté of sweet corn, scallion, and bell pepper; and a side salad with buttermilk-scallion dressing