Best Creole Tartar Sauce Recipes

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KICKED UP CREOLE TARTAR SAUCE



Kicked Up Creole Tartar Sauce image

I've been making my own sauces for awhile now. Store brands just don't compare. Nothing could be easier to make than Cajun Cocktail Sauce or this recipe. Use it with any boiled or fried seafood and especialy hush puppies. Enjoy!

Provided by Donna Graffagnino

Categories     Other Sauces

Time 15m

Number Of Ingredients 7

1 c miracle whip or blue plate mayo (i like m.w.)
2 Tbsp sweet pickle relish, coarsely chopped
1 Tbsp minced fresh onion
2 tsp hot sauce (tobasco)
1/4 tsp cajun seasoning
1/4 tsp oregano, dried
1/2 tsp lemon juice (optional)

Steps:

  • 1. Combine all or your ingredients. Store in a mason jar or sealed plastic container and keep in the refrigerator.
  • 2. Optional Ingredients: Dill relish instead of sweet Dill weed Minced green onion Use your imagination to make it your own.

LOUISIANA CRAB CAKES WITH CREOLE TARTAR SAUCE



LOUISIANA CRAB CAKES WITH CREOLE TARTAR SAUCE image

Yield 4 Servings

Number Of Ingredients 21

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)

Steps:

  • 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.

LOUISIANA CRAB CAKES WITH CREOLE TARTAR SAUCE



Louisiana Crab Cakes with Creole Tartar Sauce image

A creole take on a Maryland classic - using spicy hot sauce in the tartar sauce and the crab cakes. Recipe from Cooking Light.

Provided by Daily Inspiration S

Categories     Seafood

Time 45m

Number Of Ingredients 21

TARTAR SAUCE
1/2 c low-fat mayonnaise
3 Tbsp sweet pickle relish
2 Tbsp capers, drained and rinsed
1 tsp creole mustard
1/4 tsp salt-free cajun-creole seasoning
1/4 tsp hot sauce (such as tabasco)
CRAB CAKES
4 slice white bread
1/4 c onion, finely chopped
1/4 c red bell pepper, finely chopped
1 Tbsp fresh parsley, chopped
1 Tbsp fresh lemon juice
1 Tbsp hot sauce
1/4 tsp freshly ground black pepper
1 lb lump crabmeat
1 large egg, lightly beaten
1 large egg white, lightly beaten
4 tsp vegetable oil, divided
fresh parsley sprig
lemon wedge

Steps:

  • 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 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 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 wth remaining oil and patties. Serve with tartar sauce. Garnish with parsley sprigs and lemon wedges, if desired.

LOUISIANA CRAB CAKES WITH CREOLE TARTAR SAUCE



Louisiana Crab Cakes With Creole Tartar Sauce image

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.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 19

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)

Steps:

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

Nutrition Facts : Calories 278.3, Fat 8.1, SaturatedFat 1.4, Cholesterol 132.6, Sodium 922.5, Carbohydrate 20.1, Fiber 1.4, Sugar 5.5, Protein 30.1

CAJUN - CREOLE TARTAR SAUCE



Cajun - Creole Tartar Sauce image

My family loves a bit of sauce on the side of fish dishes. The cajun spice along with dijon mustard is especially tasty. When I cook for the family, I cut the sauce recipes in half. I don't want leftovers. We like ours fresh.

Provided by Northof49

Categories     Weeknight

Time 10m

Yield 1 cup, 6 serving(s)

Number Of Ingredients 7

1 cup mayonnaise
1 tablespoon Dijon mustard
1 garlic clove, minced
2 tablespoons parsley, finely chopped
3 tablespoons green onions, finely chopped
1/2 tablespoon cajun spices
salt and pepper

Steps:

  • In a small bowl, combine all ingredients. Store in refrigerator. Best made a day ahead.

Nutrition Facts : Calories 156.6, Fat 13.2, SaturatedFat 1.9, Cholesterol 10.2, Sodium 308.1, Carbohydrate 10, Fiber 0.2, Sugar 2.6, Protein 0.6

CREOLE TARTAR SAUCE



CREOLE TARTAR SAUCE image

Categories     Condiment/Spread     Egg

Number Of Ingredients 9

1 egg
1 T minced garlic
2 T fresh lemon juice
1 T chopped parsley
2 T chopped green onions
1 C olive oil
1/4 tsp cayenne
1 T Creole or whole grain mustard
1 t salt

Steps:

  • Puree in food processor: egg, garlic, onion, lemon juice, parsley for 15 seconds; pour oil in at a steady stream. Add cayenne, mustard, and salt and pulse once or twice to blend. Cover and let sit 1 hr. in fridge before using.

CREOLE TARTAR SAUCE



Creole Tartar Sauce image

My husband loves it and he loves spicy stuff. It is so delicious to eat with fish or shrimp. It is so easy to fix it.

Provided by Lisa Johnson @georgiagirl48

Categories     Other Sauces

Number Of Ingredients 5

1/2 cup(s) mayonnaise
1 tablespoon(s) pickle relish
1 teaspoon(s) cajun seasoning
- dash hot sauce
1 teaspoon(s) lemon juice

Steps:

  • In a small bowl, stir together all ingredients. Refrigerate until ready to use. Serve fish hot with tartar sauce.

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