Crab Cakes With a Creamy Grainy Mustard Sauce

Name: Crab Cakes With a Creamy Grainy Mustard Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons extra virgin olive oil; 12 small onion, finely chopped; 1 garlic clove, chopped; salt; black pepper; 2 tablespoons grainy mustard; ¾ cup chicken stock; ¼ cup heavy cream; 7 slices white bread; ½ cup mayonnaise; 4 scallions, finely chopped; ¼ cup fresh flat-leaf parsley, chopped; 1 teaspoon hot sauce; 12 small red bell pepper, finely chopped; 1 lb fresh lump crabmeat; 2 tablespoons butter

Servings: persons

4 tablespoons extra virgin olive oil
12 small onion, finely chopped
1 garlic clove, chopped
salt
black pepper
2 tablespoons grainy mustard
¾ cup chicken stock
¼ cup heavy cream
7 slices white bread
½ cup mayonnaise
4 scallions, finely chopped
¼ cup fresh flat-leaf parsley, chopped
1 teaspoon hot sauce
12 small red bell pepper, finely chopped
1 lb fresh lump crabmeat
2 tablespoons butter

1
Preheat a small saute pan over med-high heat with 1 tablespoon olive oil; add in onions and garlic; season with salt and pepper.
2
Cook, stirring frequently, for 3-4 minutes.
3
Add in the grainy mustard, chicken stock, and cream; bring to a simmer; cook until thick, 2-3 minutes.
4
Turn the sauce off and reheat it when youre ready to serve (if it thickens up too much, add a splash more of chicken stock to loosen it up).
5
Place the bread in a food processor; use the pulse button to break it up, then process and make fine bread crumbs.
6
In a bowl, combine the mayo, scallions, parsley, hot sauce, red bell peppers, salt, and pepper; gently run you fingers through the crab meat, feeling for any shells or cartilage while trying not to break up the meat too much.
7
Add the crab meat to the mayonnaise mixture with 1/4 of the bread crumbs and gently fold the mixture to combine.
8
Place the remaining bread crumbs on a plate; divide the crab mixture into 4 equal portions.
9
Transfer the 4 crab portions to the plate with the bread crumbs and coat each one, gently pressing to adhere the bread crumbs and forming 1- to 1 1/2-inch thick cakes.
10
Preheat a nonstick skillet over medium heat with the remaining olive oil and the butter.
11
Once the butter melts, add the crab cakes and cook for about 4 minutes on each side or until they are golden brown and heated through.
12
Divide the sauce between 2 plates, top with the crab cakes, and serve.

688

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 tablespoons extra virgin olive oil, 12 small onion, finely chopped, 1 garlic clove, chopped, salt, and more.

Yes, Crab Cakes With a Creamy Grainy Mustard Sauce falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!