Food Network: Tailgate Crab Cakes

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Tailgate Crab Cakes
Recipe courtesy Sally Stockton

Ingredients
6 tablespoons olive oil
1/2 cup chopped onions
1/3 cup chopped green bell peppers
1/2 teaspoon salt
1/4 teaspoon white pepper
Fresh ground black pepper
1 cup green onions
1 tablespoon minced garlic
1 tablespoon Cajun choice seasoning
3 eggs
2 teaspoons Dijon mustard

1 1/2 cups bread crumbs
1 cup grated Parmesan cheese
1 pound real or imitation crab meat
2/3 cups flour
1/4 cup water
Sauce for Crab cakes:
1/2 cup seeded, chopped tomatoes
2 teaspoons minced shallots
2 teaspoons minced garlic
3 tablespoons Dijon mustard
1 teaspoon salt
1/2 teaspoon white pepper
1/2 cup chicken stock (can)
1 large egg*

1/2 cup olive oil
Black pepper

Directions
Heat 1/2 of oil over high heat. Saute onions, bell
peppers, salt, white pepper and about 15 turns of fresh ground black pepper for
about a minute. Add green onions, garlic, Cajun choice seasoning and cook for
another minute. Remove and put in bowl. Cool mixture for a few minutes. Stir in
2 eggs, Dijon mustard, 1/4 cup of bread crumbs and Parmesan cheese. Then add crab
meat depending on size of crabcake. Gently mix the mixture and form into crab
cakes. First dip both sides in flour, then in egg/water (egg and 1/4 cup water
whisked together). Cover in bread crumbs and fry about 2 minutes on each side
over medium heat.
For the Sauce for the Crab Cakes: Combine everything in a pan except egg, oil, and

black pepper over high heat bring to a boil for about 2 minutes. Remove from the
heat and let cool for 15 minutes. Put in blender and add egg. While blending
add oil and black pepper about 10 turns. Serve immediately.

*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due
to the slight risk of Salmonella or other food-borne illness. To reduce this risk,
we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs
with intact shells, and avoid contact between the yolks or whites and the
shell.

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