Creole Crab Cakes

Ingredients

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

Directions

 1.  Cook celery and onion in the 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. Serve with tartar sauce. Makes 12 appetizer servings.

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