Crab Cakes with Creole Mustard Sauce

By debbie1123

Ingredients

• 2 cups mayonnaise
• 2 egg yolks
• 2 tablespoons chopped fresh tarragon leaves
• 1 tablespoon minced yellow onion
• 2 teaspoons Worcestershire sauce
• 1 teaspoon hot pepper sauce
• 2 tablespoons dry mustard
• 1 teaspoon crab boil seasoning (recommended: Old Bay)
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 pounds lump crabmeat
• 2 cups panko bread crumbs
• Vegetable oil, for grilling
• Mixed spring greens, for serving
• Creole Mustard Sauce, recipe follows
• 1 cup mayonnaise
• 1 jalapeno pepper
• 1 red bell pepper
• 3 tablespoons Dijon mustard
• 2 tablespoons chopped fresh chives

Preparation

Step 1

Preheat a George Foreman Grill to 325 degrees F.

In a large bowl, mix mayonnaise, egg yolks, tarragon, onion, Worcestershire, hot sauce, and seasonings. Fold in crabmeat and bread crumbs. Form mixture into 2-inch balls.

Coat grill with a thin layer of vegetable oil. When oil is hot, grill crab cakes, in batches, for 5 to 6 minutes each, turning over after 3 minutes or when golden brown.

Transfer crab cakes to a bed of spring greens and drizzle with Creole Mustard Sauce.