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.

David Bonom,

Cooking Light

July 2004
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