Crab Cakes with Mustard Sauce

Title:
Crab Cakes with Mustard Sauce

Yield:
1 Servings

Categories:
Fish
crab,
Main
Dishes,
Appetizers,
Spreads




Ingredients:




---------------------------------CRAB
CAKES---------------------------------


     1 lb Lump crab meat; picked over


     1    Egg slightly beaten


   1/4 c  Mayonnaise


     1 tb Old Bay Seasoning


     1 tb Worcestershire sauce


     1 ts Tabasco sauce


     1 tb Heavy cream


     1 bn Chives; chopped(1/8 cup)


     6    Unsalted saltine crackers;


          -crushed





-------------------------------MUSTARD
SAUCE-------------------------------


     1 c  Mayonnise


   1/2 c  Sour cream


     1    Juice of lemon


     1 ts Tabasco sauce


     2 tb Chopped chives





 In a bowl combine the egg with the mayonnaise, Old Bay seasoning,


 Worcestershire, Tabasco, cream and chives. Pour the mixture over the crab


 meat and gentle mix. Try not to break the crab up too much. Bind the


 mixture together with the saltine cracker crumbs. Form into patties and


 saute in butter until the cake is lightly browned, turn over and and saute


 again until golden brown. Serve with the mustard sauce.


 


 Mustard Sauce: Combine all the ingredients in a bowl and whisk together and


 serve.


 


 NOTES :      To make the cracker crumbs place the crackers in a plastic bag


 and roll with a rolling pin or use a mini processor if available.  If you


 clarify your butter it won't burn when you saute the crab cakes.


 Recipe by: Chef Neal Meyers, Ben Benson's Steakhouse N.Y. N.Y.


 


 Posted to MC-Recipe Digest by drleroy@juno.com (LeRoy C Trnavsky) on Apr


 25, 1998