Can't remember where I got this; an addition to a magazine. It is very good. Not a traditional Crab Cake maybe but very tasty and very EASY. The Zaar format didn't recognize just an envelope of salad dressing mix but I am referring to one of the small envelopes about 1/4 ounce
You may use imitation crab in place of the fresh crabmeat due to cost reasons, I have made these using imitation and it was still wonderful --- I have listed a honey-mustard sauce on the bottom to serve with the crab cakes if desired but these are just as good served alone! --- plan ahead there is a 1 hour freezing time.
From a magazine that says this about the recipe: "These crab cakes are flavored with the "holy trinity" of Cajun cooking: onion, green bell pepper, and celery. Serve them with a hepling of coleslaw or a green salad." This makes a nice light main course, lunch or appetizer.
I love to make copy cats from restaurants so I can have them whenever I want. These are very good as posted but for a change you might like to add chopped green onion and/or red bell pepper. I serve these with my Roasted Garlic Aioli recipe.