LOUISIANA CRAB CAKES WITH CREOLE TARTAR SAUCE

Louisiana Crab Cakes with Creole Tartar Sauce image

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.