New Orleans Style Crab Cakes with Mustard Creole Sauce

Author

NuWave

Servings

10-12

Category

Appetizers

Ingredients

• 16 ounces pasteurized blue crab meat (lump or back fin)
• 1 tablespoon chives, finely minced
• 1 red bell pepper, seeds removed and finely diced
• 2-3 celery stalks, finely diced
• 1 cup Japanese Panko breadcrumbs
• 2 egg
• 1 tablespoon butter
• Old bay Seasoning to taste
• Kosher salt to taste
• 2½ tablespoons Dijon mustard
• 2½ tablespoons grain or Pommery mustard
• 1 cup beef broth
• ¼ cup white wine
• ¼ cup heavy cream
• 1 tablespoon chives, finely minced
• 2 tablespoons butter, divided
• Kosher salt & butcher ground black pepper to taste

Directions

1. In 3-quart PerfectGreen pot, melt 1 tablespoon butter on Medium (275°F).
2. Increase temperature to Medium-High (375°F).
3. Add grain mustard and season with heavy pinch of black pepper.
4. Add Dijon mustard.
5. Add white wine and bring up to temperature for 30 seconds.
6. Add beef stock and bring back up to boil.
7. Once sauce has thickened, add cream and stir until blended.
8. Cook sauce for 8 minutes, or until sauce coats back of spoon.
9. To finish sauce, add chives and remaining butter.
10. Set sauce aside and keep warm on Low (100°F).
11. In bowl, gently mix together all ingredients except for butter.
12. Form crab mixture into patties about 3x1-inch thick.
13. Using 10.5-inch PerfectGreen Fry Pan, heat butter on Medium-High (375°F).
14. Cook patties for 4 minutes per side, until golden brown.
15. Serve with mustard sauce.