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Deviled Crab Cakes with Mustard Dressing

Food Network Canada
YIELDS
4 servings
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Ingredients

Deviled Crab Cakes

2
tsp unsalted butter
2
Tbsp mixed finely chopped red and green bell pepper
1 ½
tsp finely chopped onion
tsp minced garlic
2
Tbsp all purpose flour
cup heavy cream
1
Tbsp spicy brown mustard
1
tsp dry mustard
1
Tbsp chopped fresh herbs such as chervil, tarragon, basil, or oregano
¼
tsp cayenne pepper
dash tobasco
1
large egg yolk
1 ½
cup fresh crab meat, picked over for shells and cartilage
1
tsp lemon juice
¼
cup fresh bread crumbs
salt and freshly ground black pepper
1
cup milk (for egg wash)
1
large egg (for egg wash)
1
cup cracker crumbs or bread crumbs (to coat after egg wash)
peanut oil for deep frying
mustard dressing (recipe follows)

Mustard Dressing

½
cup mayonnaise, preferrably homemade
¼
cup sour cream
¼
cup spicy brown mustard
2
Tbsp ketchup
1 ½
tsp white wine vinegar
dash tabasco
1
Tbsp pickle relish
1
hard-cooked egg, grated
2
Tbsp chopped fresh herbs, such as chervil, tarragon, basil, or oregano
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Directions

Step 1

To make the crab cakes, melt the butter in a large heavy skillet over medium heat. Add the peppers, onion and garlic. Cook, stirring, for 2-3 minutes. Stir in the flour and cooke for 2-3 minutes, stirring constantly to make sure it does not burn. Slowly stir in the cream until the mixture is smooth and cook for 2-3 minutes, stirring until thickened. Remove the pan from the heat.

Step 2

Add both mustards, the herbs, cayenne, Tabasco and egg yolk and mix well. Add the crabmeat, lemon juice, and bread crumbs and stir until mixed. Season with salt and pepper.

Step 3

Transfer the mixture to a bowl and cover with lightly buttered waxed paper. Let cool to room temperature, then refigerate for 3-4 hours until completely chilled.

Step 4

Using your hands, form the crab mixture into 4 large or 8 small oval cakes.

Step 5

Beat the milk and egg together in a shallow bowl. Put the cracker or bread crumbs in another shallow bowl. Dip each crab cake into the egg wash and then roll in the crumbs until evenly coated. Set on a waxed paper-lined baking sheet.

Step 6

In a deep-fat fryer or a deep, heavy saucepan, heat the oil to 350 F. Fry the crab cakes a few at a time for 2 minutes on each side, or until golden brown. Transfer to paper towels and sprinkle lightly with salt. Serve with the mustard dressing.

Step 7

Combine the mayonnaise, sour cream, mustard, ketchup, vinegar and tabasco in a bowl. Whisk well to blend. Stir in the relish, egg and herbs. Cover and refrigerate for at least 1 hour before serving. The dresssing will keep in the refrigerator for up to 4 days.

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