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CRAB CAKES
6 sl White bread; crusts removed
2 Eggs
1/4 c Heavy cream
1 tb Lemon juice
1/2 ts Dry mustard
1 ts Cajun spice mix
Salt to taste
1 ts Minced garlic
1 lb Fresh or thawed frozen crab
-meat; picked over
4 Green onions; finely chopped
4 Strips smoked bacon; cooked
-crisp and crumbled
2 c Dried bread crumbs for
-coating
Vegetable oil for frying
-CREOLE HONEY-MUSTARD SAUCE-
1 tb Vegetable oil
1 tb Crushed green peppercorns
1 tb Finely ground black pepper
1 Shallot; minced
1/2 c Dry white wine
2 tb Dijon Mustard
2 tb Whole grain mustard
6 tb Mayonnaise
6 tb Sour cream
1 tb Honey
THE CAKES: Tear up the bread slices and grind in a blender or food
prpcessor. Add the eggs, cream and lemon juice to form a heavy batter, then
remove to a bowl and add all the remaining ingredients except the the dried
bread crumbs, oil, and sauce. Form into small cakes abot 1 to 2 inches in
diameter. Carefully coat them with the dried bread crumbs. 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
degree oven to keep warm. Repeat until all cakes are fried. Serve warm with
Creole honry-mustard sauce. Makes 24 cakes. Serves 12 as an appetizer.
THE SAUCE: In a small nonreactive 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 1/2 cups.
NOTES : Cajun spice mix can be purchased at most supermarkets or you
can make your own to suit your preference. It usually contains oregano,
paprika, cayenne, pepper, onion powder and salt. This dipping sauce will
keep up to one week when stored covered in the refrigerator.
Yields
12 Servings
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