Crab Cakes with Creamy Spicy Remoulade
A familiar treat for those that grew up in the Mid-Atlantic, we used yogurt in both the crab cake and the remoulade (a fancy name for tartar sauce with a kick).
Combine all ingredients in a small mixing bowl. Chill for 30 minutes before serving along side the crab cakes. Keep refrigerated.
In a skillet, cook celery and onion in the 1 tablespoon olive oil until tender. Cool slightly. Combine egg, yogurt, 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. 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 remoulade sauce.