Creole Crab Cakes

Ground red pepper gives these appetizer crab cakes a bit of kick.

Creole Crab Cakes Enlarge Image
6,708views
6 users rated this recipe an average rating of 3.5
Yields:
4 main course or 8 appetizer servings
Prep:
20 mins
Cook:
4 mins
Rate me!


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)
    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
Your Comment:
close
close
close
close
close

Loading... Please wait...