Roasted Veggie Crab Cakes With Creole Mustard

This came off a card from the LCBO advertising "Ontario Wine Superstars." They suggest making these cakes to accompnay a chilled glass of Chardonnay. You can substitute fresh chopped parsley if you don't like cilantro.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1  head roasted garlic
• 4  ounces  flaked  crab
• 1  cup mashed potatoes
• 1⁄4 cup  diced red onion
• 2  tablespoons  diced  red peppers
• 2  tablespoons  chopped cilantro or 2  tablespoons parsley
•  salt
•  cracked pepper
• 1  egg
• 1  cup  fresh breadcrumb
• 1⁄4 cup  vegetable oil

Directions

1. Roast garlic and pepper, Squeeze garlic pulp from head. Mix together crab, mashed potatoes, red onion, garlic, roasted red pepper, salt, pepper and cilantro. When mixed well, add in egg and mix again; then add in enough breadcrumbs to bind the ingredients together. Use a 1/4 cup measure to form each crab ball, then flatten, making 8 patties.
2. Heat oil in a skillet on medium heat. Add crab cakes but do not crowd the pan. Cook 2 minutes per side or until browned and cooked through. Keep warm in oven while finishing frying. Serve with Creole mustard.
3. Creole Mustard:
4. 6 tbsp Dijon mustard.
5. 1/2 tsp Worcestershire.
6. dash tabasco.