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louisiana crab cakes with creole tartar sauce

DailyInspiration avatar
Recipe by
Daily Inspiration S
@DailyInspiration
Somewhere, TX

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

►
yield 4 serving(s)
prep time 30 Min
cook time 15 Min
method Stove Top

Ingredients For louisiana crab cakes with creole tartar sauce

  • 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 lg
    egg, lightly beaten
  • 1 lg
    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.
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