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           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