Louisiana Crab Cakes with Creole Tartar Sauce

Louisiana Crab Cakes with Creole Tartar Sauce Recipe
Becky Luigart-Stayner; Jan Gautro
The Maryland classic goes Creole with a double dose of spicy, vinegary hot pepper sauce in the tartar sauce and the crab cakes.

Yield:

4 servings (serving size: 2 crab cakes and 2 tablespoons tartar sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 331
Caloriesfromfat 30 %
Fat 11 g
Satfat 1.8 g
Monofat 2.6 g
Polyfat 5.3 g
Protein 28.2 g
Carbohydrate 29.1 g
Fiber 1.4 g
Cholesterol 167 mg
Iron 2.5 mg
Sodium 992 mg
Calcium 163 mg

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 (such as The Spice Hunter)
1/4 teaspoon hot pepper sauce (such as Tabasco)
Crab cakes:
4 (1-ounce) slices white bread
1/4 cup finely chopped onion
1/4 cup finely chopped red bell pepper
1 tablespoon chopped fresh parsley
1 tablespoon fresh lemon juice
1 tablespoon hot pepper sauce (such as Tabasco)
1/4 teaspoon freshly ground black pepper
1 pound lump crabmeat, shell pieces removed
1 large egg, lightly beaten
1 large egg white, lightly beaten
4 teaspoons vegetable oil, divided
Fresh parsley sprigs (optional)
Lemon wedges (optional)

Preparation

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 breadcrumbs in a shallow dish. Dredge patties, one at a time, in breadcrumbs.

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.

Tip: The tartar sauce stands for 10 minutes to let the flavors meld, but you can make it up to a day ahead and store it, covered, in the refrigerator. Lump crabmeat makes great crab cakes, but they're prone to falling apart. Handle them patiently and gently for the best results.