Louisiana Crab Cakes with Creole Tartar Sauce

Louisiana Crab Cakes With Creole Tartar Sauce

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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



  • 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


  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.

Printable Recipe Card

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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