CRAB CAKES WITH POMMERY MUSTARD SAUCE

IMG_0152CRAB CAKES INGREDIENTS:

  • 1 pound blue crabmeat (claw)
  • 1 pound blue crabmeat (jumbo lump)
  • 1/2 C mayonnaise
  • 1/4 C fresh lemon juice (approx. 2 lemons)
  • 1/2 C fresh flat leaf parsley, chopped
  • 1 large egg
  • 1 T Dijon mustard
  • 1 T Old Bay Seasoning
  • 1 tsp. Kosher salt and  1/4 tsp. freshly ground pepper
  • 1 C finely crushed saltine crackers (about 30 crackers)
  • 4 T melted unsalted butter

POMMERY MUSTARD SAUCE:

  • 1/4 C whole grain mustard
  • 1/2 C heavy cream
  • salt and pepper to taste

DIRECTIONS FOR POMMERY MUSTARD SAUCE: (make first)

Mix whole grain mustard and heavy cream in a saute pan over medium heat, heat for 2 -3 minutes until warm, set aside.

DIRECTIONS FOR CRAB CAKES:

Heat the broiler to high.  Place the rack 4 inches from heat.  Line a rimmed baking sheet with aluminum foil.  Place paper towels on two separate plates and place each pound of crab meat on the separate plates, let drain on paper towels. (keep separate)

In a large bowl, mix together the mayonnaise, parsley, lemon juice, egg (beaten by fork), mustard, Old Bay, 1 tsp. salt and 1/4 tsp. pepper.

Place crackers in a sip plastic bag and beat with a kitchen mallet until finely ground.  Add crumbs and small-size claw crabmeat to the mayonnaise mixture, stir well to combine.  Gently fold in large-size lump crabmeat to mayonnaise mixture just until combined.  Dividing evenly, form mixture into 10 cakes.

Place cakes on prepared baking sheet; drizzle with melted butter.  Broil until golden brown and warmed throughout, 12 to 15 minutes (move to lower shelf if tops brown too quickly).  Keep a close eye on them!

SERVING:

Serve crab cakes over (on top) of mustard sauce.

SIDE DISH:

Fresh Corn and Black Bean Salad (hit on link to see recipe)

http://wp.me/p121O6-3r

Friends from Mah Jongg enjoy my Crab cakes:

My Mah Jongg friends!

My Mah Jongg friends!

Advertisements
This entry was posted in ENTREES and tagged , , , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s