Creole Crab Cakes

Name: Creole Crab Cakes
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 8
Cuisine: Global
Ingredients: 237 milliliters soft French bread crumbs; 1 stalk celery, finely chopped; 227 grams fresh cooked crab meat or canned crab meat, drained, flaked, and cartilage removed (about 1 1/2 cups; 1 teaspoons dry mustard; 1 egg, beaten; 0 teaspoons garlic powder; 3 Tbsps finely chopped green sweet pepper; 0 teaspoons ground red pepper; 1 Tbsp olive oil; 79 milliliters small onion, finely chopped; 0 teaspoons onion powder; 3 Tbsps finely chopped red sweet pepper; 59 milliliters mayonnaise or salad dressing; 8 servings Purchased tartar sauce

Creole Crab Cakes might be just the hor d'oeuvre you are searching for. This recipe serves 8. Watching your figure? This dairy free and pescatarian recipe has 126 calories, 8g of protein, and 5g of fat per serving. This recipe covers 9% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 40 minutes.

Ingredients

Servings:

237milliliters

soft French bread crumbs 1stalk

celery, finely chopped 227grams

fresh cooked crab meat or canned crab meat, drained, flaked, and cartilage removed (about 1 1/2 cups 1teaspoons

dry mustard 1

egg, beaten 0teaspoons

garlic powder 3Tbsps

finely chopped green sweet pepper 0teaspoons

ground red pepper 1Tbsp

olive oil 79milliliters

small onion, finely chopped 0teaspoons

onion powder 3Tbsps

finely chopped red sweet pepper 59milliliters

mayonnaise or salad dressing 8servings

Purchased tartar sauce

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Tenuta di Nozzole Le Bruniche Chardonnay. It has 4.2 out of 5 stars and a bottle costs about 12 dollars.