Ingredients: |
Ingredients: CRAB CAKES:
2 lbs lump crabmeat
8 Tbsp (1 stick) butter, divided
1 yellow bell pepper, finely diced
1 red bell pepper, finely diced
1 stalk celery, finely diced
1/2 medium onion, finely diced
4 eggs
2 1/2 tsp Worcestershire sauce
1 1/4 tsp Tabasco
1 3/4 tsp fresh lemon juice
1 1/2 tsp salt
3/4 tsp pepper
About 1 cup bread crumbs
CREOLE MUSTARD SAUCE:
1/2 cup mayonnaise;
1/2 cupour cream;
1/2 cup Creole-style or whole-grain mustard;
2 teaspoons Dijon mustard;
4 teaspoons fresh lemon juice;
1/2 teaspoon Tabasco
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Directions: |
Directions:CRAB CAKES:
Pick over crabmeat to remove any bits of shell, taking care not to break up the lumps of crab.
Heat 4 tablespoons butter in a saute' pan over medium-high heat. When foaming subsides, add bell peppers, celery and onion. Saute' 2 minutes until vegetables are tender but have a slight crunch. Remove from heat and set aside. In a large bowl, whisk together eggs, Worcestershire sauce, Tabasco, lemon juice, salt, and pepper. Stir in sauteed vegetable mixture.
Gently fold in crabmeat and about 3/4 cup of bread crumbs. Continue to add bread crumbs just until mixture can be formed into patties. Divide mixture
into 12 equal portions and form each into a 3/4-inch thick patty.
Heat remaining 4 tablespoons butter in a large nonstick skillet over medium-high heat. When foaming subsides, add crab cakes and fry until golden brown and cooked through, 4 to 6 minutes per side.
Serve immediately with Creole Mustard Sauce.
CREOLE MUSTARD SAUCE:
In a bowl, combine mayonnaise, sour cream, mustards, lemon juice, and Tabasco. Sauce will keep for a few days, covered, in the refrigerator. Makes about 1 1/2 cups of sauce. |
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