Louisiana Crab Cakes With Creole Tartar Sauce Recipe

Name: Louisiana Crab Cakes With Creole Tartar Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Tartar sauce:; 1/2 cup low-fat mayonnaise; 3 tablespoons sweet pickle relish; 2 tablespoons capers, drained and rinsed; 1 teaspoon Creole mustard; 1/4 teaspoon salt-free Cajun-Creole seasoning (such as The Spice Hunter); 1/4 teaspoon hot pepper sauce (such as Tabasco); Crab cakes:; 4 (1-ounce) slices white bread; 1/4 cup finely chopped onion; 1/4 cup finely chopped red bell pepper; 1 tablespoon chopped fresh parsley; 1 tablespoon fresh lemon juice; 1 tablespoon hot pepper sauce (such as Tabasco); 1/4 teaspoon freshly ground black pepper; 1 pound lump crabmeat, shell pieces removed; 1 large egg, lightly beaten; 1 large egg white, lightly beaten; 4 teaspoons vegetable oil, divided; Fresh parsley sprigs (optional); Lemon wedges (optional)

Servings: persons

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

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 a 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 breadcrumbs.
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 with remaining oil and patties. Serve with tartar sauce. Garnish with parsley sprigs and lemon wedges, if desired.
4
Tip: The tartar sauce stands for 10 minutes to let the flavors meld, but you can make it up to a day ahead and store it, covered, in the refrigerator. Lump crabmeat makes great crab cakes, but they're prone to falling apart. Handle them patiently and gently for the best results.

335

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Tartar sauce:, 1/2 cup low-fat mayonnaise, 3 tablespoons sweet pickle relish, 2 tablespoons capers, drained and rinsed, and more.

Yes, Louisiana Crab Cakes With Creole Tartar Sauce falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Louisiana Crab Cakes With Creole Tartar Sauce

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