Miniature Crab Cakes With Creole Mustard Sauce
- Serves 8-10.
SERVES
Ingredients
- 2 eggs, lightly beaten
- 2 Tablespoons butter or margarine
- 1-1/2 teaspoons dry mustard
- 1/2 teaspoon freshly ground pepper
- 1 pound fresh lump crabmeat, drained
- 3/4 cup soft breadcrumbs
- 3 Tablespoons minced fresh cilantro
- 3 Tablespoons diced pimentos
- Vegetable oil
- Creole Sauce
- 1/2 cup spicy mustard (or Creole mustard if available)
- 1/4 cup margarine
- 3 Tablespoons minced fresh cilantro
- 2 Tablespoons minced green onion
- 2 Tablespoons minced celery
- 2 Tablespoons minced sweet red pepper
Directions
Combine first 4 ingredients in a medium bowl and mix well. Add crabmeat, breadcrumbs, cilantro, and pimentos, stirring well. Shape mixture into 24 (2-inch) patties. Cover and chill at least 30 minutes. Cook over medium-high heat in 1/2 inch vegetable oil 3 to 4 minutes on each side or until golden.
CREOLE SAUCE
Combine all ingredients in a small bowl, stirring well. Cover and chill at least 2 hours.
