Louisiana Crab Cakes With Creole Tartar Sauce

• 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)

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 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.
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.

tartar sauce, lowfat mayonnaise, sweet pickle, capers, creole mustard, salt, hot pepper, cakes, white bread, onion, red bell pepper, fresh parsley, lemon juice, hot pepper, fresh ground black pepper, lump crabmeat, egg, egg white, vegetable oil, parsley, lemon

Taken from www.food.com/recipe/louisiana-crab-cakes-with-creole-tartar-sauce-491369 (may not work)