Shelly's Recipe

LOUISIANA CRAB CAKES WITH CREOLE TARTAR SAUCE

Category: Fish and Seafood

Tartar sauce:
1/2 cup 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 (such as The Spice Hunter)
1/4 tsp hot pepper sauce (such as Tabasco)

Crab cakes:
4 (1-oz) slices white bread
1/4 cup finely chopped onion
1/4 cup finely chopped red bell pepper
1 tbsp chopped fresh parsley
1 tbsp fresh lemon juice
1 tbsp hot pepper sauce (such as Tabasco)
1/4 tsp freshly ground black pepper
1 lb lump crabmeat, shell pieces removed
1 large egg, lightly beaten
1 large egg white, lightly beaten
4 tsp vegetable oil, divided
Fresh parsley sprigs (optional)
Lemon wedges (optional)

To prepare tartar sauce, combine first 6 ingredients, stirring with a whisk. Let stand 10 minutes.

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.

Heat 2 tsp 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.

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 theyre prone to falling apart. Handle them patiently and gently for the best results.