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Crabcake with Mustard Creme Sauce

List of Ingredients




CRABCAKES
Recipe courtesy Captain Bill's, WI
TVFN The Best Of, Show #BE1C17: Casual Dining

5 pounds shelled Alaskan King crab
1 1/2 finely diced red pepper
2 bunches scallions
2 tablespoons garlic
2 tablespoons tarragon
1 1/2 teaspoons nutmeg
1 1/2 teaspoons black pepper
1 cup cream, mixed with 12 tablespoons cornstarch, to make a slurry
1 teaspoon Cajun seasoning
1 cup seafood sauce, recipe follows
16 breadsticks
Mustard Crème Sauce, recipe follows

Saute pepper, scallions, garlic, tarragon, nutmeg, and black pepper
lightly in butter. Let cool and set aside. In a bowl, mix all
ingredients together, carefully by hand. Make 28 (3 1/2-ounce) cakes.
Serve with a Mustard Crème Sauce. Garnish with scallions and tomatoes.

Mustard Crème Sauce:
1 tablespoon finely diced onion
1 cup white wine
2 teaspoons salt
1 teaspoon white pepper
2 quarts cream
1 cup Dijon mustard
6 ounces white roux, to thicken

In a large saute pan, cook the onion, wine, salt, and pepper. In a
separate sauce pot, heat the cream and mustard. Thicken the
cream-mustard mixture with the roux, by stirring some of the mixture
into the roux, whisking to incorporate and then adding the roux to
the mixture. Add the onion mixture and cook for at least 20 minutes,
stirring often, until mixture has lost the raw flour taste, has a
satin-y sheen, and evenly and thickly coats the back of a spoon.
Strain before serving.

This recipe was provided by professional chefs, and therefore may be
difficult to reproduce in the home.

Yield: 7 to 14 servings
Prep Time: 30 minutes
Cooking Time: 40 minutes



Recipe