*  Exported from  MasterCook  *
 
            Cajun-Style Crab Cakes w/Creole Honey-Mustard Sauce
 
 Recipe By     : Cooking Secrets of the C.I.A. (Culinary Inst of America)
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Appetizers                       Cajun
                 Restaurant/Chef                  Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6      slices        white bread -- cursts removed
    2                    eggs
      1/4  c             heavy cream
    1      Tbsp          fresh lemon juice
      1/2  tsp           dry mustard
    1      tsp           Cajun spice mix -- or see directions
                         salt -- to taste
    1      tsp           garlic -- minced
    1      lb            crabmeat -- picked clean
    4                    green onions -- minced
    4      slices        smoked bacon -- cooked, crumbled
    2      c             dried breadcrumbs -- for coating bowl
                         vegetable oil -- for frying
                         Creole Honey-Mustard Sauce:
    1      Tbsp          vegetable oil
    1      Tbsp          green peppercorns -- crushed
    1      Tbsp          freshly ground black pepper
    1                    shallot -- minced
      1/2  c             dry white wine
    2      Tbsp          Dijon mustard
    2      Tbsp          whole-grain mustard
    6      Tbsp          mayonnaise
    6      Tbsp          sour cream
    1      Tbsp          honey
 
 Crabcakes:
 Tear up the bread slices and grind in a blender or food processor.  Add 
 eggs, cream, and lemon juice to form a heavy batter, then remove to a bowl 
 and add all the remaining ingredients except the dried breadcrumbs, oil 
 and sauce.
 
 Form into small cakes about 1-2 inches in diameter.  Carefully coat them 
 with the dried breadcrumbs.
 
 Heat a large skillet or saute pan with 1/2 inch of vegetable oil over 
 medium heat and fry some of the cakes until golden brown on both sides.  
 Place in a 200 F oven to keep warm.  Repeat until all cakes are fried.  
 
 Makes 24 cakes, serves 12 as an appetizer.
 
 Chef’s Tip:
 Cajun spice mix (usually containing oregano, paprika, cayenne, pepper, 
 onion powder, and salt) can be purchased a the supermarket or mixed at 
 home to suit your preference.
 
 Creole Honey-Mustard Sauce:
 In a small non-reactive 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 1/2c.
 
 Chef’s Tip:
 This dipping sauce will keep up to one week when stored covered in the 
 refrigerator.
 
 Shared by Sherilyn Schamber
 
 
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 NOTES : Crab cakes are a popular appetizer and this zesty recipe is my 
        favorite way to prepare them.  For those who prefer their 
        seasoning on the mild side, the Cajun spices can be eliminated 
        completely.  These starters can also be served with a spicy 
        mustard or tartar sauce.
        --Chef Tim Rodgers