VALLEY GREEN'S SOUTHERN-STYLE CRAB CAKES
These are some mighty good crab cakes! The fresh herbs add a lovely pop of flavor. As does, the Worcestershire sauce. And the sauce tops them perfectly. Serve these as a main dish, side dish ... or they'd even be good as a sandwich. Savory and delicious!
Provided by Cindy DeVore
Categories Seafood
Number Of Ingredients 17
Steps:
- 1. In a medium bowl, combine shallot, eggs, mayonnaise and dijon mustard and mix well.
- 2. Carefully add basil, thyme, bread crumbs and crab meat. Stir until just mixed, taking care not to break up crab lumps. Add worcestershire and lemon juice, and sprinkle in Old Bay and Creole seasonings. Mix to ensure all crab meat is well coated. Form into round and slightly flattened crab cakes.
- 3. Mix 1/4 cup mayonnaise and 1/4 cup Gulden's mustard to make sauce. Set aside.
- 4. Heat butter in skillet over medium heat. Saute the crab cakes on each side until crusted with a nice golden brown color.
- 5. Serve crab cakes topped with a tablespoon of sauce. These crab cakes also are delicious served warm on a bed of fresh spinach leaves, drizzled with a raspberry vinaigrette.
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