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Recipe courtesy of Team University of Missouri

Show: Food Network Specials

Episode: George Foreman Campus Grill Off

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Total:: 21 min
Prep:: 15 min
Cook:: 6 min

Yield:: 4 servings

Level:: Easy

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.

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.

My Private Notes

Name: Crab Cakes with Creole Mustard Sauce
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H6M0.000S
Total time: P0Y0M0DT0H21M0.000S
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; 1 cup mayonnaise; 1 jalapeno pepper; 1 red bell pepper; 3 tablespoons Dijon mustard; 2 tablespoons chopped fresh chives