- 1
Ingredients
- 2 Tbsp chopped shallot
- 2 eggs, beaten
- 2 Tbsp mayonnaise
- 2 tsp dijon mustard
- 3/4 tsp chopped fresh basil
- 1/2 tsp chopped fresh thyme
- 3/4 c bread crumbs
- 2 lbs lump crab meat
- 2 tsp worcestershire sauce
- 1 tsp Old Bay seasoning
- 2 pinches creole seasoning
- 1 1/2 tsp lemon juice
- 1/2 stick real butter
- 1/4 c mayonnaise
- 2 Tbsp Gulden's mustard
Preparation
Step 1
In a medium bowl, combine shallot, eggs, mayonnaise and dijon mustard and mix well.
Carefully add basil, thyme, bread crumbs and crab meat. Stir until just mixed, taking care not to break up crab lumps. Add worcestershire and lemon juice, and sprinkle in Old Bay and Creole seasonings. Mix to ensure all crab meat is well coated. Form into round and slightly flattened crab cakes.
Mix 1/4 cup mayonnaise and 1/4 cup Gulden's mustard to make sauce. Set aside.
Heat butter in skillet over medium heat. Saute the crab cakes on each side until crusted with a nice golden brown color.
Serve crab cakes topped with a tablespoon of sauce. These crab cakes also are delicious served warm on a bed of fresh spinach leaves, drizzled with a raspberry vinaigrette.