Crab Cakes with Mustard Creole Sauce
Junior League of Mobile | Seafood: CrabWhat you need
- Ingredients
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Serve with Lemon Wedges
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Serve with Mustard Creole Sauce (below)
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For sautéing Vegetable Oil or Butter
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3-4 tbsp Finely Crushed Saltine Crackers
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1 Egg White, Slightly Beaten
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1 tbsp Lemon Juice
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3 tbsp Mayonnaise
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To taste White Pepper
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1 tbsp Dijon Mustard
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1 tbsp White Wine
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2 tbsp Finely Chopped Green Onions
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1 lb. Fresh Lump Crabmeat
Steps
1.
Combine the crabmeat, scallions, white wine, Dijon mustard, lemon juice, mayonnaise and white pepper in a bowl and mix gently. Add the egg white and enough of the cracker crumbs to hold the mixture together and mix gently. Shape into 4 patties. Sauté in vegetable oil or butter in a skillet for 3 to 4 minutes on each side or until golden brown. Serve with Mustard Creole Sauce and lemon wedges.
2.
Mustard Creole Sauce
3.
• ¼ cup dry white vermouth
4.
• 1 teaspoon white wine vinegar
5.
• 1 teaspoon chopped shallot
6.
• ½ cup heavy cream
7.
• 1 tablespoon chopped, peeled, roasted red bell pepper
8.
• ½ teaspoon minced fresh tarragon
9.
• 1 ½ teaspoons Creole mustard
10.
• ½ teaspoon Dijon mustard
11.
• 1 tablespoon unsalted butter
12.
• Salt to taste
13.
• Cayenne to taste
14.
Boil the vermouth, white wine vinegar and shallot in a small heavy saucepan until the mixture is reduced to 2 tablespoons. Add the cream, red pepper and tarragon. Boil until thickened and reduced to about 1/3 cup, stirring constantly. Reduce the heat to medium-low. Whisk in the Creole mustard and Dijon mustard. Cook for 30 seconds. Whisk in the butter. Season with salt and cayenne. Keep warm until ready to serve.
15.
Servings: ½ cup