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Creole Crab Cakes
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Creole Crab Cakes

Yield: 4 main course or 8 appetizer servings
Prep: 20 mins Cook: 4 mins
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  • user reviews (2)
Creole Crab Cakes
Ingredients
  • 1
    stalk celery, finely chopped
  • 1
    small onion, finely chopped (1/3 cup)
  • 1
    tablespoon olive oil
  • 1
    egg, beaten
  • 1/4
    cup mayonnaise or salad dressing
  • 1/2
    teaspoon dry mustard
  • 1/4
    teaspoon garlic powder
  • 1/4
    teaspoon onion powder
  • 1/4
    teaspoon ground red pepper
  • 1 1/2
    cups soft French bread crumbs
  • 8
    ounces fresh cooked crab meat or canned crab meat, drained, flaked, and cartilage removed (about 1 1/2 cups)
  • 3
    tablespoons finely chopped red sweet pepper
  • 3
    tablespoons olive oil
  • Purchased tartar sauce
  • 3
    tablespoons finely chopped green sweet pepper
Directions

1. Cook celery and onion in the 1 tablespoon olive oil in a skillet until tender; cool slightly.

2. 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.

3. 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)
  • Calories 101,
  • Protein (gm) 4,
  • Carbohydrate (gm) 3,
  • Fat, total (gm) 8,
  • Cholesterol (mg) 43,
  • Saturated fat (gm) 1,
  • Vitamin A (RE) 41,
  • Vitamin C (mg) 7,
  • Sodium (mg) 136,
  • Calcium (DV %) 20,
  • Iron (DV %) 0,
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (2)
4219900116
jennpederson wrote:

The recipe was good. I used 2 cans of crab meat and it made the exact amount indicated. I sauteed the peppers, onion, and celery before adding. If I didn't have kids, I would have added a few more spiced to kick it up a notch.

4/24/2011 04:18:08 PM Report Abuse
KCHeagle wrote:

I made these as an appetizer for a New Orleans' themed dinner party. I actually quadrupled the recipe (but only tripled the amount of celery, onion, and peppers) and got 30 3" x 3/4" cakes. I used Lump Crab meat (at around $1.00 an ounce in my area) and changed the red & green peppers to red, orange & yellow peppers which I lightly sauteed. I also added a sprinkle of "Old Bay Seasoning". I fried them in canola oil, and served them with "homemade creole tartar sauce." They were a hit!

5/25/2010 04:04:44 PM Report Abuse
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