Creole Crab Cakes
Recipe from
Better Homes and Gardens
Ground red pepper gives these appetizer crab cakes a bit of kick.
Servings:
Makes 8 appetizer servings or 4 main course servings.
Prep Time:
20 mins
Total Time:
24 mins
Ingredients
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1 stalkcelery, finely choppedsee savings
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1 smallonion, finely chopped (1/3 cup)see savings
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1 tablespoonolive oilsee savings
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1egg, beatensee savings
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1/4 cupmayonnaise or salad dressingsee savings
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1/2 teaspoondry mustardsee savings
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1/4 teaspoongarlic powdersee savings
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1/4 teaspoononion powdersee savings
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1/4 teaspoonground red peppersee savings
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1-1/2 cupssoft French bread crumbssee savings
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8 ouncesfresh cooked crab meat or canned crab meat, drained, flaked, and cartilage removed (about 1 1/2 cupssee savings
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3 tablespoonsfinely chopped red sweet peppersee savings
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3 tablespoonsolive oilsee savings
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Purchased tartar saucesee savings
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3 tablespoonsfinely chopped green sweet peppersee savings
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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 information
Per serving: Calories 101, Total Fat 8 g, Saturated Fat 1 g, Cholesterol 43 mg, Sodium 136 mg, Carbohydrate 3 g, Fiber 0 g, Protein 4 g. Daily Values: Vitamin A 4%, Vitamin C 12%, Calcium 2%, Iron 1%. Percent Daily Values are based on a 2,000 calorie diet.
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