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This recipe for CREOLE CRAB CAKES, by , is from GOURMET GIRLS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Wednesday, April 15, 2009


1 stalk celery. finely chopped
1 small onion, finely chopped (1/3 cup)
1 tablespoon olive oil
1 egg white
1/4 cup mayonnaise or salad dressing
1/2 teaspoon dry mustard
1/4 teaspoon garlic powder
1/4 onion powder
1/4 teaspoon ground pepper
1 1/2 cups french bread crumbs
8 ounces (11/2 cups) cooked or canned crabmeat.. drained. flaked. and cartlage removed
3 tablespoons finely chopped red sweet pepper
3 tablespoons finely chopped green sweet pepper
3 tablespoons olive oil
Ancho remoulade
finely chopped red and green sweet pepper (optional)

Cook celery and onion in the 1 tablespoon olive oil In a skillet till tender; cool slightly. Combine egg white. 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 red and green sweet peppers. Mix well. Shape into 12 cakes.
Cook in the 3 tablespoons olive oil in a large skillet for 2 to 3 minutes on each side or till lightly browned. Serve with Ancho Remoulade. if desired. garnish with finely chopped sweet pepper.

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