Recipe Categories
Seafood  
Back to Crabs

Shanna's Cajun Crab Cake with Honey Mustard Sauce

6 slices white bread -- crusts removed 
2 eggs 1/4 c heavy cream 
1 Tbs fresh lemon juice 
1/2 tesp dry mustard 
1 tesp Cajun spice mix -- or see directions 
salt -- to taste 
1 tesp 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 

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: 

1 Tbs vegetable oil 
1 Tbs green peppercorns -- crushed 
1 Tbs freshly ground black pepper 
1 shallot -- minced 
1/2 c dry white wine 
2 Tbs Dijon mustard 
2 Tbs whole-grain mustard 
6 Tbs mayonnaise
6 Tbs sour cream 
1 Tbs honey 

Creole Honey-Mustard Sauce: In a small non-reactive saucepan over medium heat, heat the oil and sauté 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.

- Helen Rowland