I found this recipe for Louisiana Crab Cakes with Creole Tartar Sauce in the July 2004 issue of Cooking Light. I made them with imitation crab meat so they were a little chewy, and I omitted the onions and peppers but still got plenty of heat from the hot pepper sauce...which I really shouldn't be cooking with either and my tummy is starting to tell me about it. But damn these were yummy. So worth it. The cakes are apt to fall apart so handle them with lots of love.
To prepare tartar sauce, combine 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, stirring with a whisk. Let stand 10 minutes.
To prepare crab cakes, place 4 (1-ounce) slices white bread in a food processor; pulse 10 times or until coarse crumbs measure 2 cups. Combine 1 cup breadcrumbs, 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, 1/4 teaspoon freshly ground black pepper, 1 pound lumb crabmeat, shell pieces removed, 1 large egg, lightly beaten, 1 large egg white, lightly beaten; 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 teaspoons vegetable 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 2 teaspoons vegetable oil and remaining patties. Serve with tartar sauce. Garnish with parsley sprigs and lemon wedges, if desired. Yield: 4 servings.Posted by astraea on July 03, 2004 | TrackBack