Crab Cakes With a Creamy Grainy Mustard Sauce

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 48mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat a small saute pan over med-high heat with 1 tablespoon olive oil; add in onions and garlic; season with salt and pepper.
  • Cook, stirring frequently, for 3-4 minutes.
  • Add in the grainy mustard, chicken stock, and cream; bring to a simmer; cook until thick, 2-3 minutes.
  • Turn the sauce off and reheat it when you’re ready to serve (if it thickens up too much, add a splash more of chicken stock to loosen it up).
  • Place the bread in a food processor; use the pulse button to break it up, then process and make fine bread crumbs.
  • In a bowl, combine the mayo, scallions, parsley, hot sauce, red bell peppers, salt, and pepper; gently run you fingers through the crab meat, feeling for any shells or cartilage while trying not to break up the meat too much.
  • Add the crab meat to the mayonnaise mixture with ¼ of the bread crumbs and gently fold the mixture to combine.
  • Place the remaining bread crumbs on a plate; divide the crab mixture into 4 equal portions.
  • Transfer the 4 crab portions to the plate with the bread crumbs and coat each one, gently pressing to adhere the bread crumbs and forming 1- to 1 ½-inch thick cakes.
  • Preheat a nonstick skillet over medium heat with the remaining olive oil and the butter.
  • Once the butter melts, add the crab cakes and cook for about 4 minutes on each side or until they are golden brown and heated through.
  • Divide the sauce between 2 plates, top with the crab cakes, and serve.
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