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Crab Cakes With Whole Grain Mustard Sauce - from Bold American Food Co.
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Cuisine: Seafood
From the menu of . . . Bold American Food Co.
Atlanta
404-815-1178
Q: I attended a wedding at the King Plow Arts Center, and the food was exceptional. Of special interests were the crab cakes with sauce. I was told that the caterer was in-house and was something like Bold Foods.
--- Gladys Cannon, Redwood City, Calif.
A: Kurt M. D'Aurizio, executive chef of Bold American Food Co., was happy to share his delicious version of crab cakes. He uses panko, Japanese bread crumbs, to bind the patties and seasons them with a healthy dose of red pepper to give them a bit of heat.
Hands on time: 10 minutes Total time: 20 minutes Serves: 4
Ingredients:
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1/4 cup whole grain mustard
1/4 cup mayonnaise
1 tablespoon dry white wine
Salt and pepper
For the crab cakes:
1/4 cup mayonnaise
1/4 cup panko bread crumbs
1 teaspoon thinly sliced green onions
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/2 teaspoon sea salt
1/4 teaspoon fresh ground pepper
1 pound fresh lump crab meat
1 tablespoon vegetable oil
Instructions:
To make mustard sauce: In a bowl, combine mustard, mayonnaise and wine. Season to taste with salt and pepper and set aside.
To make crab cakes: In a bowl, mix mayonnaise, panko bread crumbs, green onions, cayenne pepper, paprika, garlic powder, salt and pepper. Gently fold in crab meat, being careful not to break up meat. Taste and adjust seasoning. Form into cakes. In a large skillet, add oil. Saute crab cakes until golden brown on both sides, carefully flipping to keep intact. Serve with whole grain mustard sauce.
To make crab cakes: In a bowl, mix mayonnaise, panko bread crumbs, green onions, cayenne pepper, paprika, garlic powder, salt and pepper. Gently fold in crab meat, being careful not to break up meat. Taste and adjust seasoning. Form into cakes. In a large skillet, add oil. Saute crab cakes until golden brown on both sides, carefully flipping to keep intact. Serve with whole grain mustard sauce.
Notes:
The crab cakes can be served as an entree or made smaller for an impressive appetizer. Chef D'Aurizio likes to serve them with horseradish slaw (slaw mix in a rich vinaigrette flavored with freshly grated horseradish) and adds fresh herb leaves like parsley and tarragon as a garnish.
Nutrition:
Per serving: 370 calories (percent of calories from fat, 70), 22 grams protein, 6 grams carbohydrates, 1 gram fiber, 29 grams fat, 98 milligrams cholesterol, 970 milligrams sodium.
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Recipes from: Bold american Food Co.