CATEGORY |
CUISINE |
TAG |
YIELD |
Seafood, Eggs, Dairy |
|
Seafood, Restaurants |
6 |
Servings |
INGREDIENTS
1 |
|
Egg |
1/2 |
c |
Mayo |
1/2 |
ts |
Garlic, minced |
3 |
dr |
Tabasco, to 4 dr |
2 |
ts |
Worcestershire |
|
|
Salt and white pepper |
2 |
lb |
Crab |
1/2 |
md |
Red bell pepper, minced |
1/2 |
md |
Gold bell pepper, minced |
2 |
|
Ribs celery, minced |
1/2 |
sm |
Red onion, minced |
1/2 |
|
Jalapeno, peeled, minced |
3/4 |
c |
Breadcrumbs |
2 |
ts |
Shallots, minced |
2 |
c |
Dry white wine |
2 |
c |
Heavy cream |
4 |
tb |
Dijon |
INSTRUCTIONS
BEST OF NEWPORT
MUSTARD CREAM SAUCE
Trees, CDM. Crab cakes: Combine egg, mayo, garlic, Tabasco, Worcestershire,
salt and pepper. Mix well to make a sauce. Combine crab with vegs and add
to sauce. Sprinkle breadcrumbs over mixture. Carefully mix with hands to
combine well. Divide into 18 parts and each into a biscuit size cake.
Preheat oven 450F. Preheat skillet with a mixtue of butter and oil (1/2 and
1/2). Cook cakes to light golden brown on one side. Turn over and place in
oven 5 mins. Do not overbrown. Sauce: Boil shallots and wine until reduced
by 3/4. Stir in mustard then cream. Reduce to desired consistency; strain
and serve.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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