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Ingredients Jump to Instructions ↓

  1. 1 Egg

  2. 1/2 cup 118ml Mayo

  3. 1/2 teaspoon 2 1/2ml Garlic - minced

  4. 3 Tabasco - to

  5. 4 drops

  6. 2 teaspoons 10ml Worcestershire

  7. Salt and white pepper

  8. 2 lbs 908g / 32oz Crab

  9. 1/2 lb 227g / 8oz Red bell pepper - minced (medium)

  10. 1/2 lb 227g / 8oz Gold bell pepper - minced (medium)

  11. 2 Celery - minced

  12. 1/2 Red onion - minced (small)

  13. 1/2 Jalapeno - peeled, minced

  14. 3/4 cup 109g / 3.8oz Breadcrumbs

  15. Mustard Cream Sauce

  16. 2 teaspoons 10ml Shallots - minced

  17. 2 cups 474ml Dry white wine

  18. 2 cups 474ml Heavy cream

  19. 4 tablespoons 60ml Dijon

Instructions Jump to Ingredients ↑

  1. 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.

  2. Sprinkle breadcrumbs over mixture. Carefully mix with hands to combine well. Divide into 18 parts and each into a biscuit size cake.

  3. Preheat oven 450F Preheat skillet with a mixture of butter and oil (1/2 and 1/2). Cook cakes to light golden brown on one side. Turn over and place in oven 5 minutes. Do not over-brown.

  4. Sauce: Boil shallots and wine until reduced by 3/4. Stir in mustard then cream.

  5. Reduce to desired consistency; strain and serve.

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