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