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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.

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