Recipe - Crab Cakes With Mustard Sauce

CRAB CAKES
1 pound Lump crab meat; picked over
1 Egg slightly beaten
One fourth cup Mayonnaise
1 tablespoon Old Bay Seasoning
1 tablespoon Worcestershire sauce
1 teaspoon Tabasco sauce
1 tablespoon Heavy cream
1 bn Chives; chopped(1/8 cup)
6 Unsalted saltine crackers;
crushed

MUSTARD SAUCE
1 cup Mayonnise
One half cup Sour cream
1 Juice of lemon
1 teaspoon Tabasco sauce
2 tablespoon Chopped chives

In a bowl combine the egg with the mayonnaise, Old Bay seasoning,
Worcestershire, Tabasco, cream and chives. Pour the mixture over the crab
meat and gentle mix. Try not to break the crab up too much. Bind the
mixture together with the saltine cracker crumbs. Form into patties and
saute in butter until the cake is lightly browned, turn over and and saute
again until golden brown. Serve with the mustard sauce.

Mustard Sauce: Combine all the ingredients in a bowl and whisk together and
serve.

NOTES : To make the cracker crumbs place the crackers in a plastic bag
and roll with a rolling pin or use a mini processor if available. If you
clarify your butter it won't burn when you saute the crab cakes.
Recipe by: Chef Neal Meyers, Ben Benson's Steakhouse N.Y. N.Y.

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