Crab Cakes with Creole Mustard Sauce

Total Time:
21 min
15 min
6 min

4 servings

  • 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
  • Creole Mustard Sauce:
  • 1 cup mayonnaise
  • 1 jalapeno pepper
  • 1 red bell pepper
  • 3 tablespoons Dijon mustard
  • 2 tablespoons chopped fresh chives
  • 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:
  • Place all ingredients in a blender and blend until well combined. Refrigerate until ready to use.

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.

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