Louisiana Crab Cakes with Creole Tartar Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The Maryland classic goes Creole with a double dose of spicy, vinegary hot pepper sauce in the tartar sauce and the crab cakes. 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 (such as the spice hunter) |
1/4 teaspoon hot pepper sauce (such as tabasco) |
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) |
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 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.
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