Louisiana Crab Cakes With Creole Tartar Sauce - cooking recipe

Ingredients

Tartar Sauce
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)
Crab Cakes
4 slices white 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 white, lightly beaten
4 teaspoons vegetable oil, divided
fresh parsley sprig (optional)
lemon wedge (optional)

Preparation

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 bread crumbs in a shallow dish. Dredge patties, one at a time in bread crumbs.
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.