Louisiana Crab Cakes With Creole Tartar Sauce Recipe

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Louisiana Crab Cakes with Creole Tartar Sauce

Daily Inspiration S


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

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30 Min
15 Min
Stove Top



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)


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


1To prepare tartar sauce, combine first 6 ingredients; stirring with a whisk. Let stand 10 minutes.
2To 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.
3Heat 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.

About this Recipe

Course/Dish: Other Sauces, Seafood
Main Ingredient: Seafood
Regional Style: American
Dietary Needs: Diabetic, Low Fat, Low Carb
Other Tags: Quick & Easy, Healthy