Maryland style crab cakes #5
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Egg | |
| ½ | cup | Mayo |
| ½ | teaspoon | Garlic, minced |
| 3 | drops | Tabasco, to 4 dr |
| 2 | teaspoons | Worcestershire |
| Salt and white pepper | ||
| 2 | pounds | Crab |
| ½ | medium | Red bell pepper, minced |
| ½ | medium | Gold bell pepper, minced |
| 2 | Ribs celery, minced | |
| ½ | small | Red onion, minced |
| ½ | Jalapeno, peeled, minced | |
| ¾ | cup | Breadcrumbs |
| 2 | teaspoons | Shallots, minced |
| 2 | cups | Dry white wine |
| 2 | cups | Heavy cream |
| 4 | tablespoons | Dijon |
Directions
BEST OF NEWPORT
MUSTARD CREAM SAUCE
Trees, CDM. Crab cakes: Combine egg, mayo, garlic, Tabasco, Worcestershire, salt and pepper. Mix well to make a sauce. Combine crab with vegs and add to sauce. Sprinkle breadcrumbs over mixture.
Carefully mix with hands to combine well. Divide into 18 parts and each into a biscuit size cake. Preheat oven 450F. Preheat skillet with a mixtue of butter and oil (½ and ½). Cook cakes to light golden brown on one side. Turn over and place in oven 5 mins. Do not overbrown. Sauce: Boil shallots and wine until reduced by ¾. Stir in mustard then cream. Reduce to desired consistency; strain and serve.