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Crab Cakes With Light Mustard Sauce




Source of Recipe


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List of Ingredients




Crab Cakes:
1 medium Potato
3 Egg Yolks
¼ t Tabasco Sauce
1 # lump Crab Meat
1 ½ C fresh Bread Crumbs
2 T minced Red Pepper
1 T minced Green Pepper
¼ t Black Pepper
pinch of Salt, or to taste
4 T clarified Butter

Mustard Sauce:
1 C dry White Wine
1 t Dry Mustard
1 T Butter
3 T minced Shallots
½ C dry Vermouth
2/3 C Clam Juice
1/3 C Water
1 C Heavy Cream

Recipe



Peel potato and boil until soft, about 25 minutes. Mash with a fork and let cool. Blend egg yolks and Tabasco, then add crab meat, potato, bread crumbs, green, red and black pepper, and salt. Mix well. Form into 8 crab cakes about 1 inch thick. Dredge crab meat in remaining brad crumbs. Heat clarified butter in large skillet over low heat. Fry the crab cakes for 6 minutes on each side. Raise the heat and fry 1 minute more per side, until golden. Remove from heat and serve with mustard sauce.

Mustard Sauce: Blend together 2 tablespoons of the wine with 1 teaspoon dry mustard and set aside. Melt butter in small pan over low heat. Add shallots and cook for about 2 minutes, until soft. Add the remaining white wine, vermouth, clam juice and water. Boil to reduce to 1 cup, about 15 minutes. Add the cream. Bring to a boil and reduce sauce slight to desired consistency. Add mustard mixture and stir. Adjust seasoning.

To serve: spoon a puddle of sauce in center of plate. Place 2 crab cakes in the sauce. Drizzle more sauce over crab cakes.
Serve 4 as main course or 8 as an appetizer.