The tastes of Jazz Fest can make you forget all about the music _lowres

Advocate staff photo by SHERRI MILLER -- A Platter of Pecan Catfish Meunire, Seafood Mirliton Casserole, and Fried Crab Cake with Smoked Tomato & Jalape–o Tartar from the Gallagher's Grill booth on the first day of Jazz Fest, Friday, April 22, 2016.

Crab Cakes

Makes 24 servings. Recipe is from Gallagher’s Grill, Covington,

8 tablespoons unsalted butter

½ red bell pepper

½ yellow bell pepper

½ green bell pepper

½ white onion

2 tablespoons chopped garlic

½ teaspoon Tony Cachere’s

1 teaspoon each thyme, oregano, basil

4 tablespoons cream cheese

1 pint heavy cream

1 pound backfin crabmeat

Panko bread crumbs (up to 8 cups)

Flour, for dredging

Egg wash, for dredging

1. Melt butter. Sauté bell peppers, onion and garlic until soft. Add Tony’s or salt and pepper, thyme, oregano, and basil. Add cream cheese, heavy cream and crabmeat.

2. Lower heat and add bread crumbs, a little at a time, until they reach the appropriate consistency. Fold crumbs in slowly so as not to break up lump crabmeat. Allow to cool, then form into cakes. Refrigerate to firm up.

3. Dredge cakes in flour, egg wash, then Panko bread crumbs. Deep fry until golden brown and hot throughout.