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Recipe Name: Cajun-style Crab Cakes With Creole Honey-mustard Sauce Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Appetizers Comments:
Preparation Time:
Number of Servings: 12

6 White bread, crusts removed
2 Eggs
1/4 Cup(s) Heavy cream
1 Tablespoon(s) Lemon Juice
1/2 Teaspoon(s) Dry mustard
1 Teaspoon(s) Cajun spice mix
Salt to taste
1 Teaspoon(s) Minced garlic
1 Pound(s) Fresh or thawed frozen crab
meat picked over
4 Green onions, finely chopped
4 Strips smoked bacon, cooked
crisp and crumbled
2 Cup(s) Dried bread crumbs for
Vegetable oil for frying
1 Tablespoon(s) Vegetable oil
1 Tablespoon(s) Crushed green peppercorns
1 Tablespoon(s) Finely ground black pepper
1 Shallot, minced
1/2 Cup(s) Dry white wine
2 Tablespoon(s) Dijon mustard
2 Tablespoon(s) Whole grain mustard
6 Tablespoon(s) Mayonnaise
6 Tablespoon(s) Sour cream
1 Tablespoon(s) Honey
THE CAKES: Tear up the bread slices and grind in a blender or
foodprpcessor. Add the eggs, cream and lemon juice to form a heavy
batter,then remove to a bowl and add all the remaining ingredients
except thethe dried bread crumbs, oil, and sauce. Form into small cakes
abot 1 to2 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
overmedium 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
arefried. 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 theoil and saute the peppercorns,
pepper and shallots for about 3 minutes,or until the shallots are
translucent. Add the white wine and simmeruntil the wine has almost
completely evaporated. Let cool. Add theremaining ingredients and check
the seasoning. Makes about 1 1/2 cups.NOTES : Cajun spice mix can
be purchased at most supermarkets oryou can make your own to suit your
preference. It usually containsoregano, paprika, cayenne, pepper,
onion powder and salt. This dippingsauce will keep up to one week when
stored covered in the refrigerator.Recipe by: Chef Tim Rodgers -
Culinary Institute Of AmericaPosted to MC-Recipe Digest by (LeRoy C Trnavsky) on Apr25, 1998

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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