1. In large skillet heat oil and butter on med/high heat
2. Add celery, onions and peppers. Stir. Cover and cook for approx.
15 mins or until celery is soft. Add capers and garlic. Stir and cook for
an additional 5 mins. Remove from heat and cool.
3. Add stuffing to bowl. Add chicken broth. Let soak up liquid. Squeeze
out excess liquid. Discard.
4. To bowl with stuffing mix add egg, crab meat, cilantro, lemon
juice and contents of skillet. Toss well. Season with salt and pepper
to liking. Mold into 8 cakes.
5. Place one cake in the center of a sheet of parchment paper.
Fold over the two sides, tucking under the ends. Place on top
rack of gas grill only using 1 burner. Cook for 10-13 mins with lid closed.
6. Remove from grill and let sit for a few minutes. Open by cutting
across the top with scissors. Serve in parchment paper or on plates.
Serve with celery mango salsa.
7. To make salsa: Mix all ingredients in medium size bowl.
Refrigerate until ready to eat.
Recipe by Linda Bonwill – Ultimate Celery Champion Entrant