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Crab Cakes w/Hefeweizen Mustard Sauce Recipe

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This recipe for Crab Cakes w/Hefeweizen Mustard Sauce, by , is from NOW WE'RE COOKING, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Steve Nelson
Added: Friday, May 20, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 lbs. back fin crab meat, picked clean

FOR THE BASE

2 garlic cloves mashed w/salt
1/2 C mayonnaise
1/2 C Dijon mustard
3 egg yolks
2 green onions (green part only), diced
1 small red onion, finely diced
2 C bread crumbs

FOR THE SAUCE

2 cloves garlic, diced
1/2 C whole grain mustard
1/2 C good quality dark beer
1/2 C Dijon mustard
1 yellow onion, diced

Directions:
Directions:
Prepare the base first then add the crab meat and salt and pepper to taste. Ball to form cakes. Sauté over medium heat. One and one-half minutes per side. Finish in oven at 350 for two minutes.

In a sauce pan sauté onion in small amount of oil for about two minutes until soft and juices are released.

Add garlic and continue cooking for one minute.

Add Mirin and increase heat to medium until almost all juice is evaporated.

In a bowl combine all ingredients and season with salt and pepper to taste.

Serve with wilted or fried spinach.

Number Of Servings:
Number Of Servings:
10 ~ 12
Preparation Time:
Preparation Time:
20:00 Min.

 

 

 

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