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Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
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.
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LOUISIANA CRAB CAKES WITH CREOLE TARTAR SAUCE
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Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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