Creole Crab Cakes
- Cook celery and onion in the 1 tablespoon olive oil in a skillet until tender; cool slightly.
- Combine egg, mayonnaise or salad dressing, dry mustard, garlic powder, onion powder, and ground red pepper in a mixing bowl. Add celery mixture, bread crumbs, crab meat, and the red and green sweet pepper. Mix well. Shape into 12 cakes.
- Cook the crab cakes in the 3 tablespoons olive oil in a large skillet for 2 to 3 minutes on each side or until lightly browned. Serve with tartar sauce. Makes 8 appetizer servings or 4 main course servings.
Nutrition Facts (Creole Crab Cakes)
- Per serving:
- 101 kcal cal.,
- 8 g fat
- (1 g sat. fat,
- 43 mg chol.,
- 136 mg sodium,
- 3 g carb.,
- 0 g fiber,
- 4 g pro.
- Percent Daily Values are based on a 2,000 calorie diet