Louisiana Crab Cakes With Creole Tartar Sauce

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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
• 1/4 teaspoon hot pepper sauce (such as tabasco)
• 4 slices bread
• 1/4 cup onion, finely chopped
• 1/4 cup red bell pepper, finely chopped
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh lemon juice
• 1 tablespoon hot pepper sauce (such as tabasco)
• 1/4 teaspoon fresh ground black pepper
• 1 lb lump crabmeat (shell pieces removed)
• 1 large egg, lightly beaten
• 1 large egg , lightly beaten
• 4 teaspoons vegetable oil, divided
• fresh parsley sprig (optional)
• lemon wedge (optional)

Recipe

• 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 ); mix well. divide crab mixture into 8 equal portions. form each portion into a 1/2-inch thick patty. place 1 cup bread crumbs 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 with remaining oil and patties. serve with tartar sauce. garnish with parsley sprigs and lemon wedges, if desired.