Crab Cakes with Mustard Sauce

This authentic Crab Cake recipe is made gluten-free by replacing traditonal binders with Eban's Oat Bread. The cakes are packed with flaky fresh crab meat, garlic, shallots, celery, Dijon mustard, Old Bay seasoning with a touch of red pepper relish to give it a hint of heat. Makes about six - 4 ounce cakes.


Ingredients

  • 4 Tablespoons butter
  • 2 cloves garlic, minced
  • 1 shallot, finely chopped
  • 1 stalk of celery, finely chopped
  • 1/2 cup Duke's Mayonnaise
  • 1 Tablespoon Dijon mustard
  • 2 teaspoons Old Bay Seasoning
  • 2 Tablespoons Rustbelt Pepper Relish
  • 2 Tablespoons fresh parsley, chopped
  • 1 large egg
  • 3-4 slices Eban's Oat Bread
  • 1 lb lump crab meat
  • 2 Tablespoons butter and 2 Tablespoons olive oil

Method

  1. Melt the butter in a saucepan and saute the garlic, shallot, and celery just until they become crisp-tender.
  2. In a medium mixing bowl combine the mayonnaise, Dijon, Old Bay, red pepper relish, chopped parsley and egg.  Mix well.
  3. Add the sauteed vegetables to the bowl and mix well.
  4. Place the Eban's Oat Bread in a food processor and pulse until you have about 1 cup of fine bread crumbs.
  5. Combine the flaked crab meat and Eban's Oat Bread crumbs. Gently fold the crab mixture into the other ingredients just until combined. Cover and refrigerate for 4-5 hours.
  6. Remove crab cake mixture from refrigerator and form into six 3-4 inch diameter patties.
  7. Heat butter and olive oil over medium heat in an oven proof non-stick skillet or a well seasoned cast iron pan. Saute the crab cakes until the first side is golden brown. Flip the crab cakes gently and place the pan in a 350 degree oven for 10 minutes to finish.
  8. Serve them plain or top with mustard sauce (recipe follows).

Mustard Sauce

  • 1/4 cup Duke's Mayonaise
  • 1 Tablespoon Dijon Mustard
  • 1 teaspoon whole grain mustard
  • squeeze of lemon to taste
  • fresh grind of pepper to taste

Mix all the ingredients together, adjust with lemon & pepper to your liking.

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