1-1/2 teaspoons oil
1/3 cup diced onion
2 tablespoons diced green bell pepper
1/4 cup diced celery
1/3 tablespoon minced garlic
1 pound jumbo lump crab meat
2 tablespoons seafood seasoning
1-1/2 teaspoons hot red pepper sauce
1-1/2 teaspoons Worcestershire sauce
1 tablespoon freshly grated Parmesan cheese
1 egg, slightly beaten
2 tablespoons bread crumbs
1 tablespoon thinly sliced green onion
6 pitted black olives
12 capers
All-purpose flour
Heat oil in medium skillet almost to the smoking point. Add onion; sauté a minute, then add bell pepper, celery and garlic. Sauté until soft. Add crab to vegetables. Then add seafood seasoning, pepper sauce, Worcestershire and Parmesan. Heat through. Mix in egg as you take pan off heat, then return to heat for a few seconds while stirring. Stir in bread crumbs and green onion; refrigerate, covered.
Stuff olives with capers, 2 capers per olive. Roll olives in crab-cake stuffing mixture to form 1 1/2-inch balls. Bread crab cakes by dusting them with flour. Dip in egg and roll in bread crumbs. Deep-fry until golden brown and hot in the center.
To serve, arrange cheese straws and fried olives in martini glass.
Makes 6 servings.