Chop peppers and onions, then mince celery. Drain crabmeat.

In a plastic bag or between sheets of wax paper, use a rolling pin or the back of a spoon to crush Saltines until fine (or process briefly in food processor or blender).

Mix all ingredients and shaped into patties. Fry in frying pan using butter spray to coat pan.

Variation: Add 1/2 cup melted butter and shape into patties and press mixture into scallop or clam shells. Bake at 375°F until crisp on the top.

Serve with a side ramekin of mayonnaise, sour cream and horseradish with a hint of Tabasco sauce.

Submitted by: Carol Chruniak