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