Recipe courtesy of Team University of Missouri
Crab Cakes with Creole Mustard Sauce
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1618
- Total Fat
- 146
- Saturated Fat
- 22
- Carbohydrates
- 27
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 47
- Cholesterol
- 361
- Sodium
- 2514
- Total: 21 min
- Prep: 15 min
- Cook: 6 min
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.