CRAB CAKE with

[Kitchen Witch]

CRAB CAKE with
MUSTARD MAYONNAISE SAUCE
(Yields 6 Crab Cakes)

BREADCRUMBS
1 Tbsp. Garlic, finely chopped
1 tsp. Shallots, finely chopped
1 tsp. Parsley, fresh, finely chopped
1 cup White Bread crumbs, fresh
1/8 tsp. Salt
1/8 tsp. White pepper, ground

In a mixing bowl, thoroughly mix garlic, shallots and parsley into breadcrumbs. Add salt and pepper.

MUSTARD MAYONNAISE
1/2 cup Mayonnaise, heavy
4 tsp. Grey Poupon Dijon Mustard
1/4 tsp. Worcestershire Sauce
1/2 tsp. Horseradish, prepared

Mix all ingredients thoroughly in a stainless steel mixing bowl using a wire whip. You will use 2 Tbsp. to prepare crab cakes, and the balance will be served on the side.

CRAB CAKES
1 lb. Jumbo Lump Crabmeat
1 cup Bread crumbs, prepared
1 Tbsp. Parsley, fresh and finely chopped
2 Tbsp. Mustard Mayonnaise
1 tsp. Grey Poupon Dijon Mustard
1/4 cup Pasteurized Whole Egg
1/2 tsp. Worcestershire Sauce
1/4 tsp. Tabasco Sauce
Clarified Butter as needed

Drain crabmeat of all excess liquid and place in a stainless bowl. Add bread crumbs and toss to distribute evenly. In a separate bowl, combine remaining ingredients with a wire whip. Pour over crabmeat mixture. Mix GENTLY to combine all ingredients. Divide evenly into 6 portions and form into balls. Flatten slightly to 1? thick ? do not make perfectly flat, because cake should have grooves.
Place portioned crab cakes on a non-stick cookie sheet, slightly oiled with clarified butter. Place in a preheated 450-degree oven and bake approx. 5 minutes on first side. Turn crab cake over using a metal spatula. Finish cooking?approx. 4 minutes. Place crab cakes in center of plate. Garnish with lemon and 1 Tbsp. of Mustard Mayonnaise sauce per crab cake.