creole crab cakes
 
 
  source better homes and gardens
1 stalk  celery, finely chopped
1 small  onion, finely chopped (1/3 cup)
1 Tbsp  olive oil
1   egg, beaten
1/4 cup  mayonnaise or salad dressing
1/2 tsp  dry mustard
1/4 tsp  garlic powder
1/4 tsp  onion powder
1/4 tsp  ground red pepper
1-1/2 cup  soft french bread crumbs
8 oz.  fresh cooked crab meat or canned crab meat, drained, flaked, and
  cartilage removed (about 1 1/2 cups)
3 Tbsp  finely chopped red sweet pepper
3 Tbsp  olive oil
  purchased tartar sauce
3 Tbsp  finely chopped green sweet pepper
 
cook celery and onion in the 1 tablespoon olive oil in a skillet until 
tender; cool slightly. 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. 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 12 appetizer 
servings. 
 
 
 
(ID: 76210) Mirror: rec.food.recipes: Thu, Aug 12, 2004


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