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.
Mustard Creole Sauce
• ¼ cup dry white vermouth
• 1 teaspoon white wine vinegar
• 1 teaspoon chopped shallot
• ½ cup heavy cream
• 1 tablespoon chopped, peeled, roasted red bell pepper
• ½ teaspoon minced fresh tarragon
• 1 ½ teaspoons Creole mustard
• ½ teaspoon Dijon mustard
• 1 tablespoon unsalted butter
• Salt to taste
• Cayenne to taste
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.
Servings: ½ cup