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New Orleans Crab Cakes with Creole Mustard Sauce

New Orleans Crab Cakes with Creole Mustard Sauce

Written by CHEF KENNETH TEMPLE

SERVES: 12 APPETIZERS
COOKING TIME: 1 HOUR
PREHEAT OVEN TO 400 DEGREES

New Orleans Crab Cakes with Creole Mustard Sauce

  • 2 sticks unsalted butter
  • 1/4 cup white onions, small diced
  • 1/4 cups celery, small diced
  • 1/4 cup green bell pepper, small diced
  • 2 tablespoons green onions, sliced
  • 1 garlic cloves, minced
  • 1 lbs. claw crab meat, cleaned pinch dry thyme
  • 2 cups panko
  • 1 eggs, lightly beaten
  • 1/2 teaspoon cayenne
  • To taste: kosher salt and black pepper dash Worcestershire sauce
  • 1/4 cup romano, grated
  • 2 oz. micro greens

CREOLE MUSTARD SAUCE – MAKES 2 CUPS

  • 4 oz. creole mustard, weighed out
  • 1 cup heavy cream
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon white pepper
  1. Sauté onions, celery, bell pepper, garlic and thyme in butter until onions are cooked. Add crab meat, green onions, cayenne and Worcestershire.
  2. Simmer for 2 minutes toss gently.
  3. Remove from heat and gently mix in cheese, bread crumbs, egg, savory seasoning.
  4. Spray mini cupcake pan with cooking spray and scoop crab mixture in and bake 350 degrees until golden brown about 10 minutes.
  5. Garnish with creole mustard sauce and micro greens.

CREOLE MUSTARD SAUCE

  • In a bowl whisk all ingredients together. Sit aside.


Want more recipes like this? Be sure to check out CURVY Magazine Issue 03

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