Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Crab Cakes With Creole Mustard Sauce
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- #84600
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 cup mayonnaise
2 large egg yolks
2 tablespoons dry mustard
2 tablespoons chopped fresh tarragon
OR
1 teaspoon dried tarragon
2 teaspoons Worcestershire sauce
1 teaspoon crab boil seasoning
1/4 teaspoon red pepper sauce
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 pounds lump crab meat, flaked and picked over
2 1/2 cups fresh bread crumbs
2 cups vegetable oil
Creole Mustard Sauce
1 cup mayonnaise
1 jalapeno pepper, seeded and minced
OR
5 drops red pepper sauce
1/2 red bell pepper, finely diced
3 tablespoons Dijon mustard
2 tablespoons chopped fresh chives
directions
Combine mayonnaise, the egg yolks, dry mustard, tarragon, Worcestershire, crab boil seasoning, red pepper sauce, salt, and black pepper in large bowl. Fold in crab meat.
Divide and spread bread crumbs evenly on 2 large cookie sheets. Drop crab mixture by tablespoonfuls on crumbs. Shape into small cakes and roll in crumbs to coat evenly. Cover and refrigerate for 1 hour.
For Creole Mustard Sauce: Combine mayonnaise, the jalapeno, red bell pepper, Dijon mustard, and chives in a medium bowl.
Heat oil over medium heat in 12-inch skillet. Cook crab cakes in 3 batches about 2 to 3 minutes per side or until golden. Drain on paper towels.
Serve warm with Creole Mustard Sauce.
Make-Ahead Tip: Prepare crab cakes. Cool. Cover and refrigerate up to 24 hours. Reheat on cookie sheets in 375 degrees F oven 15 minutes. Prepare Creole Mustard Sauce. Cover and refrigerate up to 24 hours.
added by
tkimgoodcook
nutrition data
Nutritional data has not been calculated yet.
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