Crab Cakes With A Creamy Grainy Mustard Sauce Recipes

CRABMEAT CAKES WITH MUSTARD SAUCE

Steps:

• Prepare the crab cakes: Pulse the bread in a food processor to make coarse crumbs; spread out the crumbs on a sheet pan. In a large bowl, mix the crab, mayonnaise, egg yolk, celery and pickles. Form into 8 oval-shaped cakes. Dredge each crab cake in the breadcrumbs, coating them all over; place on a plate and refrigerate at least 1 hour.
• Make the sauce: In a small saucepan, melt 1 tablespoon butter. Stir in the flour, curry powder and paprika; cook until the flour and spices lose their raw smell, 1 to 2 minutes. Add the chicken broth and milk. Bring to a simmer and cook, stirring, until thickened, 5 minutes. Stir in the mustard and mustard seeds; simmer to develop the flavors, about 5 more minutes. Whisk in the remaining 1 tablespoon butter; add 1/2 teaspoon salt, and pepper to taste. Keep warm until ready to serve.
• Fry the crab cakes: Melt the 1 tablespoon butter with 1 tablespoon olive oil in a large skillet. Add the crab cakes; cook until browned on the bottom, 2 to 3 minutes. Turn and cook until evenly browned on all sides. Serve with the mustard sauce.

CREAMY CRAB CAKES

Steps:

• In a food processor, combine the egg yolk, vinegar, mustard, bell pepper, onion, 2 tspon parsley, tabasco, paprika, thyme, salt and pepper.
• Slowly add the oil until the mixture emulsifies and forms a thin mayonnaise.
• Transfer the mixture to a bowl and stir in the sour cream.
• Stir in the crabmeat, gently to prevent from breaking the lumps.
• Form 8 patties, 3 inches wide by 3/4 inch thick.
• Put the bread crumps in a shallow plate and mix in the 3 tbsp of parsley.
• Lightl dredge the patties on both sides in the bread crmbs.
• Cover the crab cakes with plastic wrap and chill for at least one hour or longer.
• Heat a skillet with butter over low to medium heat.
• Add the crab cakes, fry for about 4 minutes perside or until golden brown.

CREAMY MUSTARD SAUCE FOR CRAB CAKES

Steps:

• 1. In a bowl, whisk all ingredients together to mix well.
• 2. Cover and refrigerate until serving.

CRAB CAKES WITH MUSTARD SAUCE

Steps:

• Heat the oven to 425 degrees.
• Combine the crab meat, mayonnaise, Dijon mustard, whole-grain mustard, carrot, lime juice, green onions, potato, cilantro, soy sauce and bread crumbs.
• Form into patties about 3 inches in diameter.
• Heat the oil in a skillet over medium heat and cook half the patties until they're golden brown on one side, 4 to 5 minutes.
• Remove them to a baking sheet.
• Cook the remaining patties and add them to the baking sheet.
• Bake the crab cakes until they're heated through, about 3 minutes.
• Serve with Mustard Sauce.
• Can be served with vegetables and potatoes as an entree or on a small bed of mango and papaya as an appetizer.
• For the Mustard Sauce:
• Cook the garlic and shallots in the butter over medium heat until softened, about 2 minutes.
• Add the wine and clam juice and continue cooking until the liquid is reduced by half, about 10 minutes.
• Add the cream and continue to cook until the sauce is again reduced by half, 10 minutes.
• Add the Dijon mustard and lemon juice.
• Cook for 1 minute and strain.
• Stir in the whole-grain mustard and serve.
• Makes about 3/4 cup.

CRAB CAKES WITH CREOLE MUSTARD SAUCE

Steps:

• Preheat a George Foreman Grill to 325 degrees F.
• 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.
• 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.
• Transfer crab cakes to a bed of spring greens and drizzle with Creole Mustard Sauce.
• Place all ingredients in a blender and blend until well combined. Refrigerate until ready to use.

CREAMY WHOLE-GRAIN MUSTARD SAUCE

Steps:

• Melt 1 tablespoon of the butter in a small skillet over medium-low heat.
• Add shallots and saute until soft, about 2-3 minutes.
• Add vinegar and cook for 1 minute.
• Add wine and cook until reduced to about 1/3 cup, 3-4 minutes.
• Add cream and cook until reduced to about 1/2 cup, 4-5 minutes.
• Remove from heat and whisk in remaining butter.
• Strain into a small bowl.
• Whisk in mustard, salt and pepper.
• Cover and refrigerate until ready to use, up to 24 hours.

CRAB CAKES WITH WHOLE GRAIN MUSTARD REMOULADE

Steps:

• For Crab Cakes:.
• Mix all ingredients, except flour and oil in a large bowl.
• Shape into patties and dust with flour.
• NOTE: Can be frozen at this point.
• Heat oil in a large skillet over medium heat.
• When oil is hot, carefully place crab cakes, in batches, and fry until browned.
• About 4- 5 minutes.
• Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes.
• Serve with Whole Grain Mustard Remoulade or favorite sauce.
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• For Whole Grain Mustard Remoulade:.
• Combine all ingredients and serve with cakes.
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• If cakes were frozen, heat in 350°F oven until desired warmness is achieved (approx 15 minutes).