Crab Cakes and Spicy Mustard Sauce

Name: Crab Cakes and Spicy Mustard Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 79 milliliters prechopped red bell pepper; 0 teaspoons freshly ground black pepper; 2 teaspoons Dijon mustard; 1 large egg, lightly beaten; 1 large egg yolk, lightly beaten; 2 teaspoons chopped fresh parsley; 2 green onions, chopped; 0 teaspoons ground red pepper; 0 teaspoons kosher salt; 2 Tbsps reduced-fat sour cream; 454 grams lump crabmeat, drained and shell pieces removed; 2 Tbsps canola mayonnaise; 2 Tbsps olive oil, divided; 315 milliliters panko (Japanese breadcrumbs), divided; 1 teaspoon white wine vinegar

You can never have too many hor d'oeuvre recipes, so give Crab Cakes and Spicy Mustard Sauce a try. This recipe covers 25% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 26g of protein, 26g of fat, and a total of 407 calories. This recipe serves 4. Head to the store and pick up parsley, pepper, green onions, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a pescatarian diet.

Instructions

Combine first 7 ingredients.

Add 1/3 cup panko and crab; toss gently. Divide crab mixture into 8 equal portions; shape each into a 3/4-inch-thick patty.

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Panko

Crab

Place remaining panko in a shallow dish. Gently dredge patties in panko.

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Panko

Heat a large skillet over medium-high heat.

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Frying Pan

Add 1 tablespoon oil to pan.

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Cooking Oil

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Frying Pan

Add 4 crab cakes to pan; cook 4 minutes on each side.

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Crab

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Frying Pan

Remove from pan; keep warm. Repeat procedure with remaining oil and crab cakes.

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Crab

Cooking Oil

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Frying Pan

Combine 2 tablespoons mayonnaise and remaining ingredients; serve with crab cakes.

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Mayonnaise

Crab

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Frying Pan

Ingredients

Servings:

79milliliters

prechopped red bell pepper 0teaspoons

freshly ground black pepper 2teaspoons

Dijon mustard 1large

egg, lightly beaten 1large

egg yolk, lightly beaten 2teaspoons

chopped fresh parsley 2

green onions, chopped 0teaspoons

ground red pepper 0teaspoons

kosher salt 2Tbsps

reduced-fat sour cream 454grams

lump crabmeat, drained and shell pieces removed 2Tbsps

canola mayonnaise 2Tbsps

olive oil, divided 315milliliters

panko (Japanese breadcrumbs), divided 1teaspoon

white wine vinegar

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Foley Estate Winery Sta. Rita Hills Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.