Every good thing given and every perfect gift is from above, coming down from the Father of lights, with whom there is no variation or shifting shadow. (James 1:17)

Creole Crab Cakes

1 stalk celery, finely chopped

1 small onion, finely chopped (1/3 cup)

1 T. olive oil

1 large egg, beaten

¼ cup mayonnaise or salad dressing

½ t. dry mustard

¼ t. garlic powder

¼ t. onion powder

¼ t. ground red pepper

1½ cups soft French bread crumbs

8 oz. fresh cooked crab meat (or canned), drained, flaked, cartilage removed (1½ cups)

3 T. finely chopped red sweet pepper

3 T. olive oil

½-¾ cups purchased tartar sauce

3 T. finely chopped green sweet pepper

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Cook celery and onion in the 1 T. olive oil in a skillet until tender; cool slightly. 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. Cook the crab cakes in the 3 T. olive oil in a large skillet for 2 to 3 minutes on each side or until lightly browned. Serve with tartar sauce. Makes 12 servings.