These were very good, but I can't honestly say that they're the best crab cakes I've ever had. They are pretty spicy & I was unable to dredge them in the breadcrumbs without them falling apart. This recipe also takes a lot of prep work. I served them with CL grilled corn on the cob with jalapeño butter, (amazing!). I would make these again, but will keep searching for my perfect crab cake recipe first.
Louisiana Crab Cakes with Creole 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.
Yield: 4 servings (serving size: 2 crab cakes and 2 tablespoons tartar sauce)
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Amount per serving
- Calories: 331
- Calories from fat: 30%
- Fat: 11g
- Saturated fat: 1.8g
- Monounsaturated fat: 2.6g
- Polyunsaturated fat: 5.3g
- Protein: 28.2g
- Carbohydrate: 29.1g
- Fiber: 1.4g
- Cholesterol: 167mg
- Iron: 2.5mg
- Sodium: 992mg
- Calcium: 163mg
- 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)
- 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.
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