Louisiana Crab Cakes with Creole Tartar Sauce

Louisiana Crab Cakes With Creole Tartar Sauce Recipe

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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


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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

How to Make Louisiana Crab Cakes with Creole Tartar Sauce


  • 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.

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About Louisiana Crab Cakes with Creole Tartar Sauce

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

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