Potato Crusted Crab Burgers

[Rosalee]

2 tablespoons of butter or margarine
1 red bell pepper, chopped
1 green bell pepper, chopped
1 purple onion, chopped
1 garlic clove, minced
1 pound of fresh crab meat, shells removed and crab meat flaked
2 cups of fresh bread crums
3 large eggs
1/4 cup of dijon mustard
2 cups of instant potato flakes
Vegetable oil
6 hard rolls, split

Melt the butter in a large skillet over medium heat. Add the bell peppers, onion, garlic and saute' for 3 minutes until tender. Combine the onion mixture, the crab meat, bread crumbs, eggs and dijon mustard in a bowl and mix well. Shape into 6 patties. Roll gently into the potato flakes, coating well; the patties will be fragile. Cook 2 at a time in hot oil in a skillet over medium high heat for 2 minutes per side or until golden brown; drain on paper towels. Place the patties on a baking sheet. Bake at 350 degrees for 15 minutes or until heated through. Serve each pattie on a roll with lettuce, tomato, and remoulade' sauce. You may use 3-four ounce cans of crab meat, drained and flaked rather than fresh crab meat.
Serves 6

Rosalee Decker
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