01-28-2004, 03:58 PM
Ingredients • 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 fresh cooked crab meat or canned crab meat, drained, flaked, and cartilage removed (about 1 1/2 cups) • 3 tablespoons finely chopped red sweet pepper • 3 tablespoons olive oil • Purchased tartar sauce • 3 tablespoons finely chopped green sweet pepper
Directions 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, crab meat, 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.
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Directions 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, crab meat, 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.
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