New Orleans Style Crab Cakes with Mustard Creole Sauce
Rated 5.0 stars by 1 users
PIC Induction Cooktop
Category
Appetizers
Servings
10-12
Ingredients
- 16 ounces pasteurized blue crab meat (lump or back fin)
- 1 tablespoon chives, finely minced
- 1 red bell pepper, seeds removed and finely diced
- 2-3 celery stalks, finely diced
- 1 cup Japanese Panko breadcrumbs
- 2 egg
- 1 tablespoon butter
- Old bay Seasoning to taste
- Kosher salt to taste
-
2½ tablespoons Dijon mustard
-
2½ tablespoons grain or Pommery mustard
- 1 cup beef broth
-
¼ cup white wine
-
¼ cup heavy cream
- 1 tablespoon chives, finely minced
- 2 tablespoons butter, divided
- Kosher salt & butcher ground black pepper to taste
Crab Cake Ingredients
Creole Mustard Sauce Ingredients
Directions
Creole Mustard Sauce Directions
In 3-quart PerfectGreen pot, melt 1 tablespoon butter on Medium (275°F).
Increase temperature to Medium-High (375°F).
- Add grain mustard and season with heavy pinch of black pepper.
- Add Dijon mustard.
- Add white wine and bring up to temperature for 30 seconds.
- Add beef stock and bring back up to boil.
- Once sauce has thickened, add cream and stir until blended.
- Cook sauce for 8 minutes, or until sauce coats back of spoon.
- To finish sauce, add chives and remaining butter.
Set sauce aside and keep warm on Low (100°F).
Crab Cake Directions
- In bowl, gently mix together all ingredients except for butter.
Form crab mixture into patties about 3x1-inch thick.
Using 10.5-inch PerfectGreen Fry Pan, heat butter on Medium-High (375°F).
- Cook patties for 4 minutes per side, until golden brown.
- Serve with mustard sauce.
Recipe Note
- You may substitute beef broth with vegetable stock.
- When cooking crab cakes, only flip once.
- When working with crab, always check for shells.
- For a crunchy feel and extra crust, re-dip crab cakes into breadcrumbs.
- Plating preference is your choice.
- Chef recommends using 2 parts crab meat to 1 part breadcrumbs.
