McClellanville Lump Crab Cakes with Whole-Grain Mustard Sauce

Name: McClellanville Lump Crab Cakes with Whole-Grain Mustard Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 355 milliliters soft breadcrumbs; 3 Tbsps cracker meal; 0 teaspoons dry mustard; 1 egg white; 6 servings fresh parsley; 0 teaspoons ground red pepper; 1 slice Garnishes: lemon , chopped; 2 Tbsps fresh lemon juice; 454 grams fresh lump crabmeat, drained; 237 milliliters mayonnaise; 0 teaspoons Old Bay seasoning; 59 milliliters peanut oil; 2 Tbsps unsalted butter, melted; 6 servings Whole-Grain Mustard Sauce

McClellanville Lump Crab Cakes with Whole-Grain Mustard Sauce is a pescatarian hor d'oeuvre. This recipe covers 24% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 583 calories, 19g of protein, and 45g of fat each. If you have peanut oil, cracker meal, parsley, and a few other ingredients on hand, you can make it. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Whisk together mayonnaise and egg white in a medium bowl; add next 5 ingredients. Stir in crabmeat.

Ingredients you will need

Mayonnaise

Egg Whites

Crabmeat

Equipment you will use

Whisk

Bowl

Shape mixture into 6 (4-inch) patties. (

Mixture will be very soft.) Carefully dredge patties in breadcrumbs; cover and chill at least 1 1/2 hours.

Ingredients you will need

Breadcrumbs

Cook crab cakes in hot oil and butter in a large skillet over medium-high heat 3 to 4 minutes on each side or until golden.

Ingredients you will need

Butter

Crab

Cooking Oil

Equipment you will use

Frying Pan

Serve immediately with Whole-Grain Mustard Sauce.

Ingredients you will need

Whole Grain Mustard

Sauce

Garnish, if desired.

Equipment

Whisk

Bowl

Frying Pan

Ingredients

Servings:

355milliliters

soft breadcrumbs 3Tbsps

cracker meal 0teaspoons

dry mustard 1

egg white 6servings

fresh parsley 0teaspoons

ground red pepper 1slice

Garnishes: lemon , chopped 2Tbsps

fresh lemon juice 454grams

fresh lump crabmeat, drained 237milliliters

mayonnaise 0teaspoons

Old Bay seasoning 59milliliters

peanut oil 2Tbsps

unsalted butter, melted 6servings

Whole-Grain Mustard Sauce

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. You could try Tenuta di Nozzole Le Bruniche Chardonnay. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 12 dollars per bottle.