Louisiana Crab Cakes With Creole Tartar Sauce

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.

• Ready In: 45 mins
• Serves: 4

Ingredients

• Tartar Sauce

• 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)

• Crab Cakes

• 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)

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.