Crab Cake Ingredients:
2 stalks celery, finely diced
1 large onion, finely diced
4 cups French bread, cut into ¼ inch cubes
½ lb crab meat, shelled
½ green bell pepper, finely diced
1 tsp. cayenne pepper
2 Tbs. parsley, finely minced
2 cups breadcrumbs
½ lb crawfish tails
½ red bell pepper, finely diced
2 Tbs. dry mustard
2 Tbs. chives, finely minced
3 egg whites
½ cup mayonnaise

Crab Cake Preparation:
Sauté celery and onion in a hot skillet with a little olive oil or butter and then let cool. After cubing French bread, mix all ingredients together (reserve a small amount of the bred crumbs for use in forming the cakes). Form crab and crawfish cakes to desired size, and sauté them in skillet with olive oil for two to three minutes on each side.

Ancho Aioli Ingredients:
1 red bell pepper
3 ancho peppers
3 chipotle peppers
1 poblano pepper
3 garlic cloves
1 yellow onion
1 bunch green onions
½ bunch parsley
½ bunch cilantro
1 bunch chives

Roast the above ingredients in hot oil and refrigerate until chilled.

4 Tbs. balsamic vinegar
2 Tbs. dry mustard
2 Tbs. cumin
1 quart mayonnaise
Salt and fresh ground pepper, to taste

Final Preparation:
In a blender or food processor add the roasted ingredients along with the final ingredients. Blend until creamy smooth. Serve over crab cakes. Serves 8.

Favorite Flower: Red Vinca

How-to Idea: Basket arrangement

– For an easy arrangement, use a basket filled with potted flowers.

– Tie a large ribbon around the basket to add color.

– Each guest leaves with a potted plant to put in their garden.