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Randy Smith

Cajun-style Crab Cakes With Creole Honey-mustard Sauce

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CATEGORY CUISINE TAG YIELD
Seafood, Eggs, Dairy, Meats, Vegetables, Grains Cajun Appetizers, Fish crab, Sauces and, Spreads and 12 Servings

INGREDIENTS

6 White bread, crusts removed
2 Eggs
1/4 c Heavy cream
1 T Lemon juice
1/2 t Dry mustard
1 t Cajun spice mix
Salt to taste
1 t Minced garlic
1 lb Fresh or thawed frozen crab
meat picked over
4 Green onions, finely chopped
4 Strips smoked bacon, cooked
crisp and crumbled
2 c Dried bread crumbs for
coating
Vegetable oil for frying
1 T Vegetable oil
1 T Crushed green peppercorns
1 T Finely ground black pepper
1 Shallot, minced
1/2 c Dry white wine
2 T Dijon Mustard
2 T Whole grain mustard
6 T Mayonnaise
6 T Sour cream
1 T Honey

INSTRUCTIONS

THE CAKES: Tear up the bread slices and grind in a blender or food
prpcessor. Add the eggs, cream and lemon juice to form a heavy  batter,
then remove to a bowl and add all the remaining ingredients  except the
the dried bread crumbs, oil, and sauce. Form into small  cakes abot 1
to 2 inches in diameter. Carefully coat them with the  dried bread
crumbs. Heat a large skillet or saute pan with 1/2 inch  of vegetable
oil over medium heat and fry some of the cakes until  golden brown on
both sides. Place in a 200 degree oven to keep warm.  Repeat until all
cakes are fried. Serve warm with Creole  honry-mustard sauce. Makes 24
cakes. Serves 12 as an appetizer.  THE SAUCE: In a small nonreactive
saucepan over medium heat, heat the  oil and saute the peppercorns,
pepper and shallots for about 3  minutes, or until the shallots are
translucent. Add the white wine  and simmer until the wine has almost
completely evaporated. Let cool.  Add the remaining ingredients and
check the seasoning. Makes about 1  1/2 cups.  NOTES :      Cajun spice
mix can be purchased at most supermarkets or  you can make your own to
suit your preference.  It usually contains  oregano, paprika, cayenne,
pepper, onion powder and salt. This  dipping sauce will keep up to one
week when stored covered in the  refrigerator. Recipe by: Chef Tim
Rodgers - Culinary Institute Of  America  Posted to MC-Recipe Digest by
drleroy@juno.com (LeRoy C Trnavsky) on  Apr 25, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 276
Calories From Fat: 89
Total Fat: 10.2g
Cholesterol: 89.5mg
Sodium: 433mg
Potassium: 416.2mg
Carbohydrates: 23.8g
Fiber: 2.2g
Sugar: 6.1g
Protein: 20.5g


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