Maryland style crab cakes #5

6 Servings

Ingredients

Quantity Ingredient
1 Egg
½ cup Mayo
½ teaspoon Garlic, minced
3 drops Tabasco, to 4 dr
2 teaspoons Worcestershire
Salt and white pepper
2 pounds Crab
½ medium Red bell pepper, minced
½ medium Gold bell pepper, minced
2 Ribs celery, minced
½ small Red onion, minced
½ Jalapeno, peeled, minced
¾ cup Breadcrumbs
2 teaspoons Shallots, minced
2 cups Dry white wine
2 cups Heavy cream
4 tablespoons Dijon

Directions

BEST OF NEWPORT

MUSTARD CREAM SAUCE

Trees, CDM. Crab cakes: Combine egg, mayo, garlic, Tabasco, Worcestershire, salt and pepper. Mix well to make a sauce. Combine crab with vegs and add to sauce. Sprinkle breadcrumbs over mixture.

Carefully mix with hands to combine well. Divide into 18 parts and each into a biscuit size cake. Preheat oven 450F. Preheat skillet with a mixtue of butter and oil (½ and ½). Cook cakes to light golden brown on one side. Turn over and place in oven 5 mins. Do not overbrown. Sauce: Boil shallots and wine until reduced by ¾. Stir in mustard then cream. Reduce to desired consistency; strain and serve.

Related recipes