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.
Place all ingredients in a blender and blend until well combined. Refrigerate until ready to use.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.
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