Louisiana Crab Cakes with Creole Tartar Sauce

Name: Louisiana Crab Cakes with Creole Tartar Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 0 teaspoons salt-free Cajun-Creole seasoning (such as The Spice Hunter); 2 Tbsps capers, drained and rinsed; 1 teaspoon Creole mustard; 1 large egg, lightly beaten; 1 large egg white, lightly beaten; 1 Tbsp chopped fresh parsley; 1 Tbsp fresh lemon juice; 118 milliliters low-fat mayonnaise; 454 grams lump crabmeat, shell pieces removed; 59 milliliters finely chopped onion; 0 teaspoons hot pepper sauce (such as Tabasco); 1 Tbsp hot pepper sauce (such as Tabasco); 59 milliliters finely chopped red bell pepper; 3 Tbsps sweet pickle relish; 4 teaspoons vegetable oil, divided; 113 grams white bread

Louisiana Crab Cakes with Creole Tartar Sauce requires about 45 minutes from start to finish. For $4.84 per serving, you get a hor d'oeuvre that serves 4. One serving contains 317 calories, 26g of protein, and 13g of fat. This recipe from My Recipes requires pepper, parsley, pepper sauce, and creole mustard. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. It is a good option if you're following a dairy free and pescatarian diet.

Instructions

To prepare tartar sauce, combine first 6 ingredients, stirring with a whisk.

Ingredients you will need

Tartar Sauce

Equipment you will use

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.

Ingredients you will need

Bread

Crab

Equipment you will use

Food Processor

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.

Ingredients you will need

Breadcrumbs

Egg Whites

Onion

Crab

Place 1 cup breadcrumbs in a shallow dish. Dredge patties, one at a time, in breadcrumbs.

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Breadcrumbs

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add 4 patties; cook 3 minutes on each side or until golden brown. Repeat procedure with remaining oil and patties.

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Cooking Oil

Serve with tartar sauce.

Ingredients you will need

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 they're prone to falling apart. Handle them patiently and gently for the best results.

Ingredients you will need

Lump Crabmeat

Lemon Wedge

Tartar Sauce

Parsley

Crab

Equipment

Whisk

Food Processor

Frying Pan

Ingredients

Servings:

0teaspoons

freshly ground black pepper 0teaspoons

salt-free Cajun-Creole seasoning (such as The Spice Hunter)2Tbsps

capers, drained and rinsed 1teaspoon

Creole mustard 1large

egg, lightly beaten 1large

egg white, lightly beaten 1Tbsp

chopped fresh parsley 1Tbsp

fresh lemon juice 118milliliters

low-fat mayonnaise 454grams

lump crabmeat, shell pieces removed 59milliliters

finely chopped onion 0teaspoons

hot pepper sauce (such as Tabasco)1Tbsp

hot pepper sauce (such as Tabasco)59milliliters

finely chopped red bell pepper 3Tbsps

sweet pickle relish 4teaspoons

vegetable oil, divided 113grams

white bread

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat.

Brilliant appearance, pale straw with green hues. Fermentation in stainless steel tank allows the full expression of Chardonnay fruit aroma without the influence of oak or lees resulting in a bright, clean tropical fruit bouquet. The palate is rich with tropical fruits, clean zippy acidity balances the sweet fruit character resulting in a bright fresh flavorsome palate. When good quality Chardonnay is used unwooded Chardonnay takes on a whole new level of depth and intensity.