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    Crab Cakes with Creole Mustard Sauce


    Source of Recipe


    BBR

    Recipe Introduction


    Recipe courtesy Team University of Missouri

    List of Ingredients




    2 cups mayonnaise
    2 egg yolks
    2 tablespoons chopped fresh tarragon leaves
    1 tablespoon minced yellow onion
    2 teaspoons Worcestershire sauce
    1 teaspoon hot pepper sauce
    2 tablespoons dry mustard
    1 teaspoon crab boil seasoning (recommended: Old Bay)
    1 teaspoon salt
    1 teaspoon ground black pepper
    2 pounds lump crabmeat
    2 cups panko bread crumbs
    Vegetable oil, for grilling
    Mixed spring greens, for serving
    Creole Mustard Sauce, recipe follows

    Recipe



    Preheat a George Foreman Grill to 325° degrees F.

    In a large bowl, mix mayonnaise, egg yolks, tarragon, onion, Worcestershire, hot sauce, and seasonings. Fold in crabmeat and bread crumbs. Form mixture into 2-inch balls.

    Coat grill with a thin layer of vegetable oil. When oil is hot, grill crab cakes, in batches, for 5 to 6 minutes each, turning over after 3 minutes or when golden brown.

    Transfer crab cakes to a bed of spring greens and drizzle with Creole Mustard Sauce.

    Creole Mustard Sauce:

    1 cup mayonnaise
    1 jalapeno pepper
    1 red bell pepper
    3 tablespoons Dijon mustard
    2 tablespoons chopped fresh chives

    Place all ingredients in a blender and blend until well combined. Refrigerate until ready to use.
 

 

 

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