Unorthodox Lump Crab Cake

By cacelias

Delicious crab cakes! The best I have ever tasted. The cucumber relish and mustard sauce compliment the dish perfectly.

Recipe from Jump Cafe & Bar, Cook's Wares, June 2001

Ingredients

• Crab Cake:
• 1 pound Crab meat (canned)
• 1 large egg
• 1/2 cup chives
• 3 tablespoon dijon mustard
• 3 tablespoons mayonnaise
• 1 cup bread crumbs (coarse, Panko)
• 1 package phyllo
• clarified butter
• salt and pepper to taste
• Cucumber Relish:
• 1 seeded cucumber, finely chopped (hot house)
• 1 bunch scallions
• 1/2 medium tomato (finely chopped)
• 1/4 cup olive oil
• 2 tablespoon red wine vinegar
• salt and pepper to taste
• Mustard Sauce:
• 2 cups sour cream
• 1/4 cup Pommeray mustard (grainy mustard)
• Green Tobasco & Worcestershire Sauce to taste
• salt and pepper to taste

Preparation

Step 1

For the Crab Cakes:
Mix together the crab meat, egg, chives, mustard, and mayo in a small bowl. Open the package of phyllo dough. Unfold one of the sheets and spread with melted butter on the top half. Sprinkle the sheet with the Panko bread crumbs. Fold over the sheet from top to bottom and butter again. Cut the sheet down the center. It will make two wraps. Place a small spoonful of the crab meat mixture at the bottom middle 1/3 of the phyllo sheet. Fold over 1/3 to the center from the right and 1/3 to the center from the left. Then, fold over to the top. Brush again with clarified butter. Repeat with each of the Phyllo sheets until you have used all of the crab mixture. Saute the crab cakes in a small amount of olive oil over medium-high heat, turning frequently for several minutes.

For the Cucumber Relish:
Combine all of the ingredients, toss and let stand for at least 1/2 hour or overnight!

For the Mustard Sauce:
Mix together all of the ingredients and correct seasonings if necessary.

To Serve:
Serve the crab cakes with a large spoonful of the cucumber relish and mustard sauce on the side.