Cajun-style crab cakes with creole honey-mustard sauce
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Cajun-style crab cakes with creole honey-mustard sauce
  Crab    Sauces    Cakes    Creole    Appetizers  
Last updated 6/12/2012 1:11:54 AM. Recipe ID 39597. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Cajun-style crab cakes with creole honey-mustard sauce
 Categories: Fish crab, Sauces and, Appetizers, Spreads and
      Yield: 12 Servings
 
MMMMM-------------------------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

MMMMM-----------------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. Recipe 




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 39597 (Apr 03, 2005)

[an error occurred while processing this directive]