Recipe courtesy of Team University of Missouri
Recipe courtesy of Team University of Missouri
Show:
Food Network Specials
Episode:
George Foreman Campus Grill Off
Crab Cakes with Creole Mustard Sauce
- Level: Easy
- Total: 21 min
- Prep: 15 min
- Cook: 6 min
- Yield: 4 servings
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- Level: Easy
- Total: 21 min
- Prep: 15 min
- Cook: 6 min
- Yield: 4 servings
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
Creole Mustard Sauce:
1 cup mayonnaise
1 jalapeno pepper
1 red bell pepper
3 tablespoons Dijon mustard
2 tablespoons chopped fresh chives
Directions
- 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.
