Louisiana Crab Cakes with Creole Tartar Sauce
INGREDIENTS
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1/2 cup low-fat mayonnaise
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3 tablespoons sweet pickle relish
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2 tablespoons capers, drained and rinsed
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1 teaspoon Creole mustard
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1/4 teaspoon salt-free Cajun-Creole seasoning (such as The Spice Hunter)
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1/4 teaspoon hot pepper sauce (such as Tabasco)
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4 (1-ounce) slices white bread
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1/4 cup finely chopped onion
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1/4 cup finely chopped red bell pepper
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1 tablespoon chopped fresh parsley
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1 tablespoon fresh lemon juice
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1 tablespoon hot pepper sauce (such as Tabasco)
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1/4 teaspoon freshly ground black pepper
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1 pound lump crabmeat, shell pieces removed
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1 large egg, lightly beaten
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1 large egg white, lightly beaten
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4 teaspoons vegetable oil, divided
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Fresh parsley sprigs (optional)
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Lemon wedges (optional)
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