Recipe - Creole Crab And Rice

1 Stalk celery; finely chopped
1 small Onion; finely chopped
1 tablespoon Olive oil
1 Egg white
One fourth cup Mayonnaise
One half teaspoon Dry mustard
One fourth teaspoon Garlic powder
One fourth teaspoon Onion powder
One fourth teaspoon Ground red pepper
1 One half cup Soft french bread crumbs
8 ounce Canned or fresh cooked
crabmeat, flaked
3 tablespoon Red pepper; chopped
3 tablespoon Green pepper; chopped
3 tablespoon 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 23 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 recipeludigest Volume 01 Number 317 by RecipeLu
recipelu@geocities.com on Nov 27, 1997