Name: Crab Cakes with Creole Mustard Sauce
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H6M0.000S
Total time: P0Y0M0DT0H21M0.000S
Yield: 4 servings
Cuisine: american
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

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.