Cajun-Style Crab Cakes w/Creole Honey-Mustard Sauce

* Exported from MasterCook *

Cajun-Style Crab Cakes w/Creole Honey-Mustard Sauce

Recipe By : Cooking Secrets of the C.I.A. (Culinary Inst of America)
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers Cajun
Restaurant/Chef Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 slices white bread -- cursts removed
2 eggs
1/4 c heavy cream
1 Tbsp fresh lemon juice
1/2 tsp dry mustard
1 tsp Cajun spice mix -- or see directions
salt -- to taste
1 tsp garlic -- minced
1 lb crabmeat -- picked clean
4 green onions -- minced
4 slices smoked bacon -- cooked, crumbled
2 c dried breadcrumbs -- for coating bowl
vegetable oil -- for frying
Creole Honey-Mustard Sauce:
1 Tbsp vegetable oil
1 Tbsp green peppercorns -- crushed
1 Tbsp freshly ground black pepper
1 shallot -- minced
1/2 c dry white wine
2 Tbsp Dijon mustard
2 Tbsp whole-grain mustard
6 Tbsp mayonnaise
6 Tbsp sour cream
1 Tbsp honey

Crabcakes:
Tear up the bread slices and grind in a blender or food processor. Add
eggs, cream, and lemon juice to form a heavy batter, then remove to a bowl
and add all the remaining ingredients except the dried breadcrumbs, oil
and sauce.

Form into small cakes about 1-2 inches in diameter. Carefully coat them
with the dried breadcrumbs.

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 F oven to keep warm. Repeat until all cakes are fried.

Makes 24 cakes, serves 12 as an appetizer.

Chef's Tip:
Cajun spice mix (usually containing oregano, paprika, cayenne, pepper,
onion powder, and salt) can be purchased a the supermarket or mixed at
home to suit your preference.

Creole Honey-Mustard Sauce:
In a small non-reactive 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 1/2c.

Chef's Tip:
This dipping sauce will keep up to one week when stored covered in the
refrigerator.

Shared by Sherilyn Schamber


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NOTES : Crab cakes are a popular appetizer and this zesty recipe is my
favorite way to prepare them. For those who prefer their
seasoning on the mild side, the Cajun spices can be eliminated
completely. These starters can also be served with a spicy
mustard or tartar sauce.
--Chef Tim Rodgers