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

Prep Time:
20 mins
Total Time:
24 mins
Servings:
Makes 8 appetizer servings or 4 main course servings.
Ingredients
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1 stalk celery, finely chopped
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1 small onion, finely chopped (1/3 cup)
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1 tablespoon olive oil
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1 egg, beaten
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1/4 cup mayonnaise or salad dressing
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1/2 teaspoon dry mustard
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1/4 teaspoon garlic powder
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1/4 teaspoon onion powder
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1/4 teaspoon ground red pepper
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1-1/2 cups soft French bread crumbs
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8 ounces fresh cooked crab meat or canned crab meat, drained, flaked, and cartilage removed (about 1 1/2 cups
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3 tablespoons finely chopped red sweet pepper
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3 tablespoons olive oil
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Purchased tartar sauce
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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 information
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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how-tos
Recommended Recipe:
Classic Maryland Crab Cakes
This crab cake is the real deal--no fussy stuff, no flavor disguises. Just pure, sweet crab meat, and lots of it. You add in just enough egg and fresh bread crumbs to bind the crabmeat together. White sandwich bread yields the absolute best cakes--soft and flaky at the same time. Use just enough Old Bay seasoning to give a hint of its presence or it will overpower the crab.
See Recipe

