Louisiana Crab Cakes With Creole Tartar Sauce

Total Time
45mins
Prep 30 mins
Cook 15 mins

This Maryland classic goes creole with a double dose of spicy, vinegary hot pepper sauce in the tartar sauce and the crab cakes. Recipe is from Cooking Light magazine.

Ingredients Nutrition

Directions

  1. To prepare tartar sauce, combine first 6 ingredients, stirring with a whisk. Let stand 10 minutes.
  2. To prepare crab cakes, place bread in a food processor; pulse 10 times or until coarse crumbs measure 2 cups. Combine 1 cup breadcrumbs, onion, and next 8 ingredients (through egg white); mix well. Divide crab mixture into 8 equal portions. Form each portion into a 1/2-inch thick patty. Place 1 cup bread crumbs in a shallow dish. Dredge patties, one at a time in bread crumbs.
  3. Heat 2 teaspoons oil in a large nonstick skillet over medium -high heat. Add 4 patties; cook 3 minutes on each side or until golden brown. Repeat procedure with remaining oil and patties. Serve with tartar sauce. Garnish with parsley sprigs and lemon wedges, if desired.