Crab Cakes with Creole Tarter Sauce
Ingredients for the Tartar sauce:
1/2 c. Hellmann's mayonnaise * 3 T. sweet pickle relish * 2 T. capers, drained and rinsed * 1 teaspoon Creole mustard * 1/4 teaspoon salt-free Cajun-Creole seasoning * 1/4 teaspoon Hot Tabasco pepper sauce
Ingredients for the Crab cakes:
4 slices of white bread * 1/4 c. finely chopped onion * 1/4 c. finely chopped red bell pepper * 1 T. chopped fresh parsley * 1 T. fresh lemon juice * 1 T. Hot Tabasco pepper sauce * 1/4 teaspoon freshly ground black pepper * 1 pound lump crabmeat * 1 large egg, lightly beaten * 1 large egg white, lightly beaten * 4 teaspoons vegetable oil, divided
Directions: To prepare the tarter sauce combine the 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 of breadcrumbs, onion and the next 8 ingredients (through the egg white); mix well. Divide the crab mixture into 8 equal portions. Form each portion into a 1/2 inch thick patty. Place 1 cup of the breadcrumbs in a shallow dish. Dredge patties, one at a time, in breadcrumbs. Heat 2 teaspoons of 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. TIPS: 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. ~ Chef ~
1/2 c. Hellmann's mayonnaise * 3 T. sweet pickle relish * 2 T. capers, drained and rinsed * 1 teaspoon Creole mustard * 1/4 teaspoon salt-free Cajun-Creole seasoning * 1/4 teaspoon Hot Tabasco pepper sauce
Ingredients for the Crab cakes:
4 slices of white bread * 1/4 c. finely chopped onion * 1/4 c. finely chopped red bell pepper * 1 T. chopped fresh parsley * 1 T. fresh lemon juice * 1 T. Hot Tabasco pepper sauce * 1/4 teaspoon freshly ground black pepper * 1 pound lump crabmeat * 1 large egg, lightly beaten * 1 large egg white, lightly beaten * 4 teaspoons vegetable oil, divided
Directions: To prepare the tarter sauce combine the 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 of breadcrumbs, onion and the next 8 ingredients (through the egg white); mix well. Divide the crab mixture into 8 equal portions. Form each portion into a 1/2 inch thick patty. Place 1 cup of the breadcrumbs in a shallow dish. Dredge patties, one at a time, in breadcrumbs. Heat 2 teaspoons of 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. TIPS: 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. ~ Chef ~
