Crab Cakes with Mustard Creole Sauce

Junior League of Mobile | Seafood: Crab

4 Servings

What you need

Ingredients: Serve with Lemon Wedges; Serve with Mustard Creole Sauce (below); For sautéing Vegetable Oil or Butter; 3-4 tbsp Finely Crushed Saltine Crackers; 1 Egg White, Slightly Beaten; 1 tbsp Lemon Juice; 3 tbsp Mayonnaise; To taste White Pepper; 1 tbsp Dijon Mustard; 1 tbsp White Wine; 2 tbsp Finely Chopped Green Onions; 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.