• 11 Ratings

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

Source: Better Homes and Gardens
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Ingredients

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Directions

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

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  • 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.

Instructions Checklist
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Instructions Checklist
  • 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

101 calories; 8 g total fat; 1 g saturated fat; 43 mg cholesterol; 136 mg sodium. 3 g carbohydrates; 0 g fiber; 4 g protein; 41 RE vitamin a; 7 mg vitamin c; 20 mg calcium; 0 mg iron;

Reviews

11 Ratings
  • 5 star values: 8
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1