Product Search
Maryland Crab Cakes with Maille Fine Selection Mustard Yogurt Sauce
Yield:
Serves 6Ingredients:
Crab Cakes:
1 ½ lbs fresh Maryland crab meat
2 Tbsp Maille Dijon Originale Mustard
3/8 cup Maille Dijonnaise
3 Tbsp finely sliced scallions
2 Tbsp finely sliced chives
1 ½ Tbsp chopped parsley
1 Tbsp Worcestershire Sauce
1 tsp Old Bay Spice Seasoning
Tabasco Hot Sauce to taste
Sea salt or kosher salt and freshly ground pepper to taste
½ cup Japanese bread crumbs (Panko crumbs, available at major supermarkets)
¼ cup soybean oil (or safflower oil)
Maille Rich Country Dijon Mustard Yogurt Sauce:
1 cup plain, whole yogurt
¼ cup Maille Rich Country Dijon Mustard
Sea salt or kosher salt and freshly ground pepper to taste
Cilantro-Garlic Oil
1 bunch cilantro
2 cloves garlic
4 oz extra-virgin olive oil
Sea salt or kosher salt and freshly ground pepper to taste
6 bamboo skewers
6 sprigs cilantro reserved for garnish
Directions:
In a large bowl combine the crabmeat, Maille Dijon Originale Mustard, Maille Dijonnnaise, scallions, chives, parsley, Tabasco, Worcestershire sauce and seasonings. Mix well and form into round, flat cakes about one-inch in diameter. Transfer to a plate and refrigerate for about an hour until firm.
To make the yogurt sauce, combine all of the ingredients in a small bowl, mixing well. Cover and refrigerate until ready to use. Meanwhile, bring a pot of salted water to a boil and blanch the cilantro for 30 seconds. Using a large slotted spoon, remove the cilantro from the pot and place in a colander under running ice cold water. Drain well. Transfer to a blender and add the garlic, olive oil and seasonings. Blend well for 3 to 5 minutes. Set aside for at least one hour until ready to use.
To prepare the crab cakes, warm the soybean oil in a large non-stick sauté pan over medium-high heat. Lightly dust the crab cakes with the Panko crumbs. Using a slotted spatula, transfer the crab cakes to the pan and sauté until golden brown and warm inside. Remove from the pan and drain well on a paper towel-lined plate.
To serve, place three crab cakes on top of one another and place a bamboo skewer through the cakes. Garnish crab cakes with a cilantro branch artistically on top of skewer so it flows downward. Pour a pool of mustard yogurt sauce on the plate and pour a smaller pool of Cilantro-Garlic off center on top and serve.
