Tuesday, June 9, 2009

Scorned Woman Crab Cakes

One of my favorite mustards is the spicy Scorned Woman Mustard, a fiery and flavorful Dijon style mustard with great texture thanks to little bits of onions, garlic and peppers mixed into the mustard. Here's a simple recipe for spicy crab cakes that makes good use of Scorned Woman Mustard. The recipe makes 6 to 8 crab cakes, and you can double it if you're feeding a crowd. And if you have a different favorite mustard, you can substitute that.

1 lb canned crabmeat
1 1/2 tsp Scorned Woman Mustard
2 1/2 Tbs mayonnaise (real or reduced fat, NOT fat free)
1/2 tsp celery seed
1 Tbs white vinegar
1/3 cup uncooked oatmeal (not instant - use regular or "old-fashioned" oats)
2 tsp dry mustard
1/2 tsp salt
Saltine crackers, crushed into crumbs, for coating the crab cakes
Butter, for frying

Mix all ingredients except the cracker crumbs and butter, then shape into 6 to 8 crab cakes. Coat the crab cakes with cracker crumbs. Melt the butter over medium-high heat in a large frying pan. Quickly brown the crab cakes on both sides, and serve hot.

Note: I like to serve these crab cakes topped with either Thomas Fish Camp Tartar Sauce, an old-fashioned homestyle tartar sauce, or with Thomas Gourmet Crab Cake Sauce, a rich and creamy egg-based sauce with subtle savory flavor notes that beautifully complement crab cakes and other seafood. Both the tartar sauce and crab cake sauce are currently on sale at the Carolina Sauce Company.

Zestfully yours,

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