Creole crab cakes

6 Servings

Ingredients

Quantity Ingredient
1 Stalk celery; finely chopped
1 small Onion; finely chopped
1 tablespoon Olive oil
1 Egg white
¼ cup Mayonnaise
½ teaspoon Dry mustard
¼ teaspoon Garlic powder
¼ teaspoon Onion powder
¼ teaspoon Ground red pepper
1½ cup Soft french bread crumbs
8 ounces Canned or fresh cooked crabmeat, flaked
3 tablespoons Red pepper; chopped
3 tablespoons Green pepper; chopped
3 tablespoons Olive oil
Ancho remoulade *see recipe

Directions

1. Cook the celery and onion in the 1 Tablespoon of olive oil until tender; cool slightly. 2. Combine egg white, mayonnaise, dry mustard, garlic powder, onion powder, and ground red pepper in a bowl. 3. Add celery mixture, bread crumbs, crabmeat and red and green peppers; mix well and shape into 12 cakes. 4. Cook the cakes in 3 Tablespoons olive oil in a large skillet for 2-3 minutes on each side until lightly browned. 5. Serve with Ancho Remoulade, and garnish with finely chopped red and green pepper.

Notes: Makes 12 cakes

Recipe by: BHG - Holiday Appetizers, 1997 Posted to recipelu-digest Volume 01 Number 317 by RecipeLu <recipelu@...> on Nov 27, 1997

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