CIA Recipes

Crab Cakes with Creole Honey-Mustard Sauce – Print This Recipe

Yield: About Twelve 4 oz / 113 g Crab Cakes

• Lump crabmeat, picked clean 2 lb / 907 g
• Bacon, cooked crisp and crumbled 4 strips
• Fresh white bread crumbs 6 oz / 170 g
• Celery, small dice 6 oz / 170 g
• Green onions, minced 4
• Garlic cloves, minced 4
• Dijon mustard 1 Tbsp / 15 mL
• Kosher salt as needed
• Lemon juice 3/4 cup /180 mL
• Cayenne as needed
• Mayonnaise as needed
• Asian-style bread crumbs (panko), for breading 10 oz / 283 g
• Vegetable oil 1 pt / 480 mL
• Creole Honey-Mustard Sauce (recipe follows) 1 pt / 480 mL

1. Combine the crabmeat, bacon, white bread crumbs, celery, green onions, garlic, mustard, lemon juice, salt, cayenne, and mayonnaise in a large mixing bowl and mix until homogenous; use just enough mayonnaise to hold the mixture together. Adjust the seasoning with salt and pepper.
2. Portion the crab cakes into balls weighing 4 oz / 113 g each, flatten slightly, and roll in the Asia-style bread crumbs to bread them. At this point, the cakes may be refrigerated or frozen for later use.
3. Heat the oil to 350°F / 177°C in a large skillet. Pan fry the crab cakes in oil until golden brown and cooked through, about 3 minutes per side. Drain briefly on paper towels. Serve immediately with the honey-mustard sauce.

Creole Honey Mustard Sauce

Yield: 1 qt / 960 mL

• Vegetable oil 1 Tbsp / 15 mL
• Minced shallots 1 oz / 28 g
• Green peppercorns, crushed 3/4 oz / 21 g
• Dry white wine 3/4 cup / 180 mL
• Ground black pepper 1 Tbsp /15 mL
• Dijon mustard 2 oz / 57 g
• Creole mustard 6 oz / 170 g
• Mayonnaise 1 cup / 240 mL
• Sour cream 8 1/2 oz / 241 g
• Honey 3 Tbsp / 45 mL
• Kosher salt as needed

1. Heat the oil in a sauté pan, and sweat the shallots and peppercorns over medium heat until the shallots are translucent, 3 to 5 minutes. Do not brown.
2. Add the white wine and reduce until the liquid is almost completely evaporated, 3 to 5 minutes.
3. Transfer the mixture to a mixing bowl and let cool to room temperature.
4. Add the remaining ingredients, mix well and adjust the seasoning with salt and pepper. Refrigerate immediately and reserve until needed. Use within 3 days.