Crab Cakes With Mustard Sauce |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 5 |
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Recipe from Chef Aristides Rivas at Cafe Mundial in Monrovia, CA. Ingredients:
1 lb crabmeat, shredded (fresh or frozen) |
1/2 cup mayonnaise |
1 tablespoon dijon mustard |
1 tablespoon whole grain mustard |
3 tablespoons finely-minced carrots |
2 tablespoons fresh lime juice |
2/3 cup minced green onion |
1/2 large baked potato, peeled, and mashed lightly |
1 teaspoon chopped cilantro |
1 teaspoon soy sauce |
1/2 cup breadcrumbs |
3 tablespoons oil |
1 garlic clove, minced |
2 shallots, minced |
1 tablespoon butter |
1/2 cup white wine |
1/2 cup clam juice |
1 cup whipping cream |
1 tablespoon dijon mustard |
1 teaspoon lemon juice |
1 tablespoon whole grain mustard |
Directions:
1. Heat the oven to 425 degrees.
2. Combine the crab meat, mayonnaise, Dijon mustard, whole-grain mustard, carrot, lime juice, green onions, potato, cilantro, soy sauce and bread crumbs.
3. Form into patties about 3 inches in diameter.
4. 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.
5. Remove them to a baking sheet.
6. Cook the remaining patties and add them to the baking sheet.
7. Bake the crab cakes until they're heated through, about 3 minutes.
8. Serve with Mustard Sauce.
9. Can be served with vegetables and potatoes as an entree or on a small bed of mango and papaya as an appetizer.
10. For the Mustard Sauce:
11. Cook the garlic and shallots in the butter over medium heat until softened, about 2 minutes.
12. Add the wine and clam juice and continue cooking until the liquid is reduced by half, about 10 minutes.
13. Add the cream and continue to cook until the sauce is again reduced by half, 10 minutes.
14. Add the Dijon mustard and lemon juice.
15. Cook for 1 minute and strain.
16. Stir in the whole-grain mustard and serve.
17. Makes about 3/4 cup.
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