Creole Crab Cakes

These tasty crab- and mayonnaise-based appetizers get their kick from ground red pepper.

1 stalk celery, finely chopped 
1 small onion, finely chopped (1/3 cup) 
1 tablespoon olive oil 
1 egg, beaten 
1/4 cup mayonnaise or salad dressing 
1/2 teaspoon dry mustard 
1/4 teaspoon garlic powder 
1/4 teaspoon onion powder 
1/4 teaspoon ground red pepper 
1-1/2 cups soft French bread crumbs 
8 ounces (1-1/2 cups) fresh cooked crabmeat or canned crabmeat, drained, flaked, and cartilage removed 
3 tablespoons finely chopped red sweet pepper 
3 tablespoons olive oil 
Purchased tartar sauce 
3 tablespoons finely chopped green sweet pepper

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, crabmeat, 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 12 appetizer servings. 

Nutritional facts per serving
calories: 101 , total fat: 8g , saturated fat: 1g , cholesterol: 43mg , sodium: 136mg , carbohydrate: 3g , fiber: 0g , protein: 4g , vitamin A: 4% , vitamin C: 12% , calcium: 2% , iron: 1%

Courtesy of Better Homes & Gardens Online