Louisiana Crab Cakes with Creole Tartar Sauce

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

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 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.