MUSTARD SAUCE
½ cup mayonnaise
1 tablespoon Grey Poupon Dijon mustard
2 teaspoons bottled prepared horseradish
¾ teaspoon Worcestershire sauce
¼ teaspoon granulated sugar
CRAB CAKES
¼ cup mayonnaise
1 large egg
1½ teaspoons Old Bay seasoning
1 teaspoon Grey Poupon Dijon mustard
1 teaspoon Worcestershire sauce
5 saltine crackers, crumbled
1 pound jumbo lump crab
2 tablespoons unsalted butter, melted
Cooking method
1-Preheat the oven to 475 degrees F.2-Make the mustard sauce by combining all of the ingredients in a small bowl. Set aside.
3-Make the crab cakes by whisking together the mayonnaise, egg, Old Bay, mustard, and Worcestershire sauce in a large bowl. Stir in the crackers (which have been crumbled in a small bag with a mallet or rolling pin). Gently fold in the crab, being careful not to break up the chunks.
4-Measure ½-cup portions of the crab onto a nonstick baking pan or a pan lined with a nonstick pad. Form the crab into cakes and then brush each cake with melted butter.
5-Bake the crab cakes for 12 to 16 minutes or until they are beginning to brown on top. Serve with the mustard sauce on the side or use a squeeze bottle to add a drizzle of the sauce on the plate before adding the crab cakes.
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