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Cajun-Style Crab Cakes with Creole Honey-Mustard Sauce


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Appetizer Fish/seafoo Sauces Spreads

Ingredients:

CRAB CAKES
  • 6 sl White bread; crusts removed
  • 2 Eggs
  • 1/4 c Heavy cream
  • 1 tb Lemon juice
  • 1/2 ts Dry mustard
  • 1 ts Cajun spice mix
  • Salt to taste
  • 1 ts Minced garlic
  • 1 lb Fresh or thawed frozen crab meat; picked over
  • 4 Green onions; finely chopped
  • 4 Strips smoked bacon; cooked crisp and crumbled
  • 2 c Dried bread crumbs for coating
  • Vegetable oil for frying
CREOLE HONEYMUSTARD SAUCE
  • 1 tb Vegetable oil
  • 1 tb Crushed green peppercorns
  • 1 tb Finely ground black pepper
  • 1 Shallot; minced
  • 1/2 c Dry white wine
  • 2 tb Dijon Mustard
  • 2 tb Whole grain mustard
  • 6 tb Mayonnaise
  • 6 tb Sour cream
  • 1 tb Honey

Directions:

THE CAKES: Tear up the bread slices and grind in a blender or food prpcessor. Add the eggs, cream and lemon juice to form a heavy batter, then remove to a bowl and add all the remaining ingredients except the the dried bread crumbs, oil, and sauce. Form into small cakes abot 1 to 2 inches in diameter. Carefully coat them with the dried bread crumbs. Heat a large skillet or saute pan with 1/2 inch of vegetable oil over medium heat and fry some of the cakes until golden brown on both sides. Place in a 200 degree oven to keep warm. Repeat until all cakes are fried. Serve warm with Creole honry-mustard sauce. Makes 24 cakes. Serves 12 as an appetizer.
 
THE SAUCE: In a small nonreactive saucepan over medium heat, heat the oil and saute the peppercorns, pepper and shallots for about 3 minutes, or until the shallots are translucent. Add the white wine and simmer until the wine has almost completely evaporated. Let cool. Add the remaining ingredients and check the seasoning. Makes about 1 1/2 cups.
 
NOTES : Cajun spice mix can be purchased at most supermarkets or you can make your own to suit your preference. It usually contains oregano, paprika, cayenne, pepper, onion powder and salt. This dipping sauce will keep up to one week when stored covered in the refrigerator. Recipe by: Chef Tim Rodgers - Culinary Institute Of America
 
Posted to MC-Recipe Digest by drleroy@juno.com (LeRoy C Trnavsky) on Apr 25, 1998