Crab Cakes with Creole Mustard Sauce
Yield: about 4 dozen Prep 20 mins Cook 12 mins
- 1 cup mayonnaise
- 2 large egg yolks
- 2 tablespoons dry mustard
- 2 tablespoons chopped fresh tarragon or 1 teaspoon dried tarragon
- 2 teaspoons Worcestershire sauce
- 1 teaspoon crab boil (Old Bay) seasoning
- 1/4 teaspoon red pepper sauce
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 pounds lump crab meat, flaked and picked over
- 2 1/2 cups fresh bread crumbs
- 2 cups vegetable oil
- 1 cup mayonnaise
- 1 jalapeno chile, seeded and minced or 5 drops red pepper sauce
- 1/2 red bell pepper, finely diced
- 3 tablespoons Dijon mustard
- 2 tablespoons chopped fresh chives
1. Combine 1 cup mayonnaise, the egg yolks, dry mustard, tarragon, Worcestershire, crab boil seasoning, red pepper sauce, salt, and black pepper in large bowl. Fold in crab meat.
2. Divide and spread bread crumbs evenly on 2 large cookie sheets. Drop crab mixture by tablespoonfuls on crumbs. Shape into small cakes and roll in crumbs to coat evenly. Cover and refrigerate 1 hour.Make Creole Mustard Sauce::
3. Combine 1 cup mayonnaise, the jalapeno chile, red bell pepper, Dijon mustard, and chives in a medium bowl. Makes 1-1/2 cups.
4. Heat oil over medium heat in 12-inch skillet. Cook crab cakes in 3 batches about 2 to 3 minutes per side or until golden; drain on paper towels. Serve warm with Creole Mustard Sauce. Makes about 4 dozen.
Make Ahead Tip
- Prepare crab cakes. Cool. Cover and refrigerate up to 24 hours. Reheat on cookie sheets in 375 degree F oven 15 minutes. Prepare Creole Mustard Sauce. Cover and refrigerate up to 24 hours.
- Fat, total(g)14,
- sat. fat(g)2,
- Percent Daily Values are based on a 2,000 calorie diet
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