Louisiana Crab Cakes With Creole Tartar Sauce

Prep Time: 30 Minutes

Cook Time: 15 Minutes

Ready In: 45 Minutes

Servings: 4

This Maryland classic goes creole with a double dose of spicy, vinegary hot pepper sauce in the tartar sauce and the crab cakes. Recipe is from Cooking Light magazine.

Ingredients:

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

1/4 teaspoon hot pepper sauce (such as tabasco)

4 slices white bread

1/4 cup onion, finely chopped

1/4 cup red bell pepper, finely chopped

1 tablespoon fresh parsley, chopped

1 tablespoon fresh lemon juice

1 tablespoon hot pepper sauce (such as tabasco)

1/4 teaspoon fresh ground black pepper

1 lb lump crabmeat (shell pieces removed)

1 large egg, lightly beaten

1 large egg white, lightly beaten

4 teaspoons vegetable oil, divided

fresh parsley sprig (optional)

lemon wedge (optional)

Directions:

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 bread crumbs in a shallow dish. Dredge patties, one at a time in bread crumbs.
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.

By RecipeOfHealth.com