Rating: 4.5 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 0
  • 5 star values: 4

The Maryland classic goes Creole with a double dose of spicy, vinegary hot pepper sauce in the tartar sauce and the crab cakes.

David Bonom
Recipe by Cooking Light July 2004

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Becky Luigart-Stayner; Jan Gautro

Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

331 calories; calories from fat 30%; fat 11g; saturated fat 1.8g; mono fat 2.6g; poly fat 5.3g; protein 28.2g; carbohydrates 29.1g; fiber 1.4g; cholesterol 167mg; iron 2.5mg; sodium 992mg; calcium 163mg.
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