Advertisement

Crab cakes with mustard sauce

Time 1 hour
Yields Serves 4 to 5
Crab cakes with mustard sauce
(Los Angeles Times)

Crab cakes

1

Heat the oven to 425 degrees.

2

Combine the crab meat, mayonnaise, Dijon mustard, whole-grain mustard, carrot, lime juice, green onions, potato, cilantro, soy sauce and bread crumbs. Form into patties about 3 inches in diameter.

3

Heat the oil in a skillet over medium heat and cook half the patties until they’re golden brown on one side, 4 to 5 minutes. Remove them to a baking sheet. Cook the remaining patties and add them to the baking sheet.

4

Bake the crab cakes until they’re heated through, about 3 minutes. Serve with Mustard Sauce.

Mustard sauce

1

Cook the garlic and shallots in the butter over medium heat until softened, about 2 minutes. Add the wine and clam juice and continue cooking until the liquid is reduced by half, about 10 minutes. Add the cream and continue to cook until the sauce is again reduced by half, 10 minutes. Add the Dijon mustard and lemon juice. Cook for 1 minute and strain. Stir in the whole-grain mustard and serve. Makes about 3/4 cup.


Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.