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.
- 1⁄2 cup low-fat mayonnaise
- 3 tablespoons sweet pickle relish
- 2 tablespoons capers, drained and rinsed
- 1 teaspoon creole mustard
- 1⁄4 teaspoon salt-free cajun-creole seasoning
- 1⁄4 teaspoon hot pepper sauce (such as Tabasco)
- 4 slices white bread
- 1⁄4 cup onion, finely chopped
- 1⁄4 cup red bell pepper, finely chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh lemon juice
- 1 tablespoon hot pepper sauce (such as Tabasco)
- 1⁄4 teaspoon fresh ground black pepper
- 1 lb lump crabmeat (shell pieces removed)
- 1 large egg, lightly beaten
- 1 large egg white, lightly beaten
- 4 teaspoons vegetable oil, divided
- fresh parsley sprig (optional)
- lemon wedge (optional)
- To prepare tartar sauce, combine first 6 ingredients, stirring with a whisk. Let stand 10 minutes.
- 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.
- 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.