Recipe courtesy of Team University of Missouri

Crab Cakes with Creole Mustard Sauce

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  • Level: Easy
  • Total: 21 min
  • Prep: 15 min
  • Cook: 6 min
  • Yield: 4 servings
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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


  1. Preheat a George Foreman Grill to 325 degrees F.
  2. 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.
  3. 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.
  4. Transfer crab cakes to a bed of spring greens and drizzle with Creole Mustard Sauce.

Creole Mustard Sauce:

  1. Place all ingredients in a blender and blend until well combined. Refrigerate until ready to use.