Hors d'Oeuvre at Home by The Culinary Institute of America can help novice chefs cook like professionals with recipes like Blitz Puff Pastry, Cheese Sticks (Paillettes), Palmiers with Prosciutto, Crab Cakes with Creole Honey-Mustard Sauce, and Lamb Brochettes with Mint Pesto.
Crab Cakes with Creole Honey-Mustard Sauce
Makes 30 crab cakes
The Japanese-style bread crumbs called panko make an extra-crispy exterior on these cakes. Serve them with honey mustard as suggested, or with conventional tartar sauce, an equally tasty option.
- 1 lb lump crabmeat, picked clean
- 2 bacon slices,
cooked crisp and crumbled
- 2 green onions, minced
- 2 garlic cloves, minced
- 1 cup fresh white bread crumbs
- 1/4 cup finely diced celery
- 2 tsp Dijon mustard
- 2 tsp dry mustard
- 1 tsp salt
- Pinch of cayenne
- Mayonnaise as needed
- 2 Tbsp lemon juice
- 1-1/2 cups Japanese-style bread crumbs (panko)
- 1 cup vegetable oil
- 1 cup Creole honey-mustard sauce
1. Combine the crabmeat, bacon, green onions, garlic, white bread crumbs, celery, Dijon mustard, dry mustard salt, cayenne, and mayonnaise in a large bowl and mix gently until blended, adding just enough mayonnaise to hole the mixture together. Blend in the lemon juice.
2. Portion the crab cakes into 30 balls, flatten slightly, and bread with the Japanese-style bread crumbs. (At this point the cakes can be wrapped and refrigerated or frozen for later use.)
3. Heat the oil to 350 degree F in a sauté pan over medium heat, Pan fry the crab cakes in oil until heated through and golden brown on each side, about 4 minutes in all. Drain briefly on paper towels. Serve immediately with the honey-mustard sauce.
- Hors d'Oeuvre at Home
Essential Techniques and Recipes for Creating Great Small Bites
- by The Culinary Institute of America
- Wiley 2007
- Hardcover: 224 pages; $29.95
- ISBN-10: 0764595628
- ISBN-13: 978-0764595622
- Recipe reprinted by permission.
- Blitz Puff Pastry
- Cheese Sticks (Paillettes)
- Palmiers with Prosciutto
- Crab Cakes with Creole Honey-Mustard Sauce
- Lamb Brochettes with Mint Pesto
- Cookbook Profile Archive
This page created September 2007