Crab Cakes with Creole Mustard Sauce (Food Network Kitchens) |
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Prep Time: 15 Minutes Cook Time: 6 Minutes |
Ready In: 21 Minutes Servings: 4 |
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Ingredients:
2 cups mayonnaise |
2 egg yolks |
2 tablespoons chopped fresh tarragon leaves |
1 tablespoon minced yellow onion |
2 teaspoons worcestershire sauce |
1 teaspoon hot pepper sauce |
2 tablespoons dry mustard |
1 teaspoon crab boil seasoning (recommended: old bay) |
1 teaspoon salt |
1 teaspoon ground black pepper |
2 pounds lump crabmeat |
2 cups panko bread crumbs |
vegetable oil, for grilling |
mixed spring greens, for serving |
creole mustard sauce, recipe follows |
1 cup mayonnaise |
1 jalapeno pepper |
1 red bell pepper |
3 tablespoons dijon mustard |
2 tablespoons chopped fresh chives |
Directions:
1. Preheat a George Foreman Grill to 325 degrees F.
2. In a large bowl, mix mayonnaise, egg yolks, tarragon, onion, Worcestershire, hot sauce, and seasonings. Fold in crabmeat and bread crumbs. Form mixture into 2-inch balls.
3. Coat grill with a thin layer of vegetable oil. When oil is hot, grill crab cakes, in batches, for 5 to 6 minutes each, turning over after 3 minutes or when golden brown.
4. Transfer crab cakes to a bed of spring greens and drizzle with Creole Mustard Sauce.
5. Creole Mustard Sauce:
6. Place all ingredients in a blender and blend until well combined. Refrigerate until ready to use.
7. Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
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