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 Garlic; minced
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 HONEY-MUSTARD 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
THE CAKES:
Tear up the bread slices and grind in a blender or food processor.
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
about 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 F oven to keep
warm. Repeat until all cakes are fried. Serve warm with Creole
honey-mustard sauce.
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
Shared by Sherilyn Schamber
Posted by LeRoy C Trnavsky
