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Creole Crab Cakes

Yield: 4 main course or 8 appetizer servings
Prep 20 mins Cook 4 mins
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)
  • cal. (kcal) 101,
  • Fat, total (g) 8,
  • chol. (mg) 43,
  • sat. fat (g) 1,
  • carb. (g) 3,
  • fiber (g) 0,
  • pro. (g) 4,
  • vit. A (RE) 41,
  • vit. C (mg) 7,
  • sodium (mg) 136,
  • calcium (mg) 20,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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