cajun-style crab cakes with creole honey-mustard sauce

Categories
Fish crab
Sauces and
Appetizers
Spreads and
Yield
12 Servings
MeasureIngredient
6 slices White bread; crusts removed
Eggs
¼ cup Heavy cream
1 tablespoon Lemon juice
½ teaspoon Dry mustard
1 teaspoon Cajun spice mix
  Salt to taste
1 teaspoon Minced garlic
1 pounds Fresh or thawed frozen crab meat; picked over
Green onions; finely chopped
Strips smoked bacon; cooked crisp and crumbled
2 cups Dried bread crumbs for coating
  Vegetable oil for frying
1 tablespoon Vegetable oil
1 tablespoon Crushed green peppercorns
1 tablespoon Finely ground black pepper
Shallot; minced
½ cup Dry white wine
2 tablespoons Dijon Mustard
2 tablespoons Whole grain mustard
6 tablespoons Mayonnaise
6 tablespoons Sour cream
1 tablespoon Honey

CRAB CAKES

CREOLE HONEY-MUSTARD SAUCE

THE CAKES: Tear up the bread slices and grind in a blender or food prpcessor. Add the eggs, cream and lemon juice to form a heavy batter, then remove to a bowl and add all the remaining ingredients except the the dried bread crumbs, oil, and sauce. Form into small cakes abot 1 to 2 inches in diameter. Carefully coat them with the dried bread crumbs. Heat a large skillet or saute pan with ½ inch of vegetable oil over medium heat and fry some of the cakes until golden brown on both sides. Place in a 200 degree oven to keep warm. Repeat until all cakes are fried. Serve warm with Creole honry-mustard sauce. Makes 24 cakes. Serves 12 as an appetizer.

THE SAUCE: In a small nonreactive saucepan over medium heat, heat the oil and saute the peppercorns, pepper and shallots for about 3 minutes, or until the shallots are translucent. Add the white wine and simmer until the wine has almost completely evaporated. Let cool. Add the remaining ingredients and check the seasoning. Makes about 1½ cups.

NOTES : Cajun spice mix can be purchased at most supermarkets or you can make your own to suit your preference. It usually contains oregano, paprika, cayenne, pepper, onion powder and salt. This dipping sauce will keep up to one week when stored covered in the refrigerator.

Recipe by: Chef Tim Rodgers - Culinary Institute Of America Posted to MC-Recipe Digest by drleroy@... (LeRoy C Trnavsky) on Apr 25, 1998

Random recipe of the day

Pumpkin meringue pie

Follow us

 Subscribe in a reader