Creole Crab Cakes

Ready in 1 hour

Try this Creole Crab Cakes recipe, or contribute your own. "Appetizers" and "Crab" are two of the tags cooks chose for Creole Crab Cakes.

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Ingredients

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1 Stalk celery; finely chopped
1/4 ts Garlic powder
1 1/2 c Soft french bread crumbs
1/4 c Mayonnaise
3 tb olive oil
1/2 ts Dry mustard
Ancho remoulade *see recipe
1/4 ts Onion powder
1 tb olive oil
3 tb Green pepper; chopped
1/4 ts Ground red pepper
3 tb Red pepper; chopped
1 Egg white
1 sm Onion; finely chopped
8 oz Canned or fresh cooked

Original recipe makes 6 Servings

Servings  

Preparation

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 on Nov 27, 1997

Calories Per Serving: 110 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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