Creole Crab Cakes

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


Creole Crab Cakes

by 2  people


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Ingredients
  • 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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  • 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
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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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