Recipe - Cajun-Style Crab Cakes With Creole Honey-Mustard Sauce

CRAB CAKES
6 sl White bread; crusts removed
2 Eggs
One fourth cup Heavy cream
1 tablespoon Lemon juice
One half teaspoon Dry mustard
1 teaspoon Cajun spice mix
Salt to taste
1 teaspoon Minced garlic
1 pound Fresh or thawed frozen crab
meat; picked over
4 Green onions; finely chopped
4 Strips smoked bacon; cooked
crisp and crumbled
2 cup Dried bread crumbs for
coating
Vegetable oil for frying

CREOLE HONEYMUSTARD SAUCE
1 tablespoon Vegetable oil
1 tablespoon Crushed green peppercorns
1 tablespoon Finely ground black pepper
1 Shallot; minced
One half cup Dry white wine
2 tablespoon Dijon Mustard
2 tablespoon Whole grain mustard
6 tablespoon Mayonnaise
6 tablespoon Sour cream
1 tablespoon Honey

THE CAKES: Tear up the bread slices and grind in a blender or food
prpcessor. Add the eggs, cream and lemon juice to form a heavy batter, then
remove to a bowl and add all the remaining ingredients except the the dried
bread crumbs, oil, and sauce. Form into small cakes abot 1 to 2 inches in
diameter. Carefully coat them with the dried bread crumbs. Heat a large
skillet or saute pan with One half inch of vegetable oil over medium heat and
fry some of the cakes until golden brown on both sides. Place in a 200
degree oven to keep warm. Repeat until all cakes are fried. Serve warm with
Creole honrymustard sauce. Makes 24 cakes. Serves 12 as an appetizer.

THE SAUCE: In a small nonreactive saucepan over medium heat, heat the oil
and saute the peppercorns, pepper and shallots for about 3 minutes, or
until the shallots are translucent. Add the white wine and simmer until the
wine has almost completely evaporated. Let cool. Add the remaining
ingredients and check the seasoning. Makes about 1 One half cups.

NOTES : Cajun spice mix can be purchased at most supermarkets or you
can make your own to suit your preference. It usually contains oregano,
paprika, cayenne, pepper, onion powder and salt. This dipping sauce will
keep up to one week when stored covered in the refrigerator.
Recipe by: Chef Tim Rodgers Culinary Institute Of America

Posted to MCRecipe Digest by drleroy@juno.com (LeRoy C Trnavsky) on Apr
25, 1998