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Louisiana Crab Cakes with Creole Tartar Sauce

Becky Luigart-Stayner; Jan Gautro
Yield 4 servings (serving size: 2 crab cakes and 2 tablespoons tartar sauce)
The Maryland classic goes Creole with a double dose of spicy, vinegary hot pepper sauce in the tartar sauce and the crab cakes.

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)

Nutrition 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

How to Make It

  1. To prepare tartar sauce, combine first 6 ingredients, stirring with a whisk. Let stand 10 minutes.

    Slicing and Chopping Pepper
  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 breadcrumbs in a shallow dish. Dredge patties, one at a time, in breadcrumbs.

  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.

    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.