Creole Crab Cakes

Ingredients

• 8 ounces Vital Choice fresh cooked or canned crab meat, drained, flaked, and cartilage removed (about 1 1/2 cups)
• 1 stalk celery, finely chopped
• 1 small onion, finely chopped (1/3 cup)
• 4 tablespoons Vital Choice olive oil, divided
• 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
• 3 tablespoons finely chopped red sweet pepper
• Tartar sauce
• 3 tablespoons finely chopped green sweet pepper

Instructions

1. Cook celery and onion in 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.
4. Serve with tartar sauce. Makes 8 appetizer servings or 4 main course servings.