Crab Cakes with Creole Mustard Sauce Recipe

Name: Crab Cakes with Creole Mustard Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups mayonnaise; 2 egg yolks; 2 tablespoons chopped fresh tarragon leaves; 1 tablespoon minced yellow onion; 2 teaspoons Worcestershire sauce; 1 teaspoon hot pepper sauce; 2 tablespoons dry mustard; 1 teaspoon crab boil seasoning (recommended: Old Bay); 1 teaspoon salt; 1 teaspoon ground black pepper; 2 pounds lump crabmeat; 2 cups panko bread crumbs; Vegetable oil, for grilling; Mixed spring greens, for serving; Creole Mustard Sauce, recipe follows; 1 cup mayonnaise; 1 jalapeno pepper; 1 red bell pepper; 3 tablespoons Dijon mustard; 2 tablespoons chopped fresh chives

Servings: persons

2 cups mayonnaise
2 egg yolks
2 tablespoons chopped fresh tarragon leaves
1 tablespoon minced yellow onion
2 teaspoons Worcestershire sauce
1 teaspoon hot pepper sauce
2 tablespoons dry mustard
1 teaspoon crab boil seasoning (recommended: Old Bay)
1 teaspoon salt
1 teaspoon ground black pepper
2 pounds lump crabmeat
2 cups panko bread crumbs
Vegetable oil, for grilling
Mixed spring greens, for serving
Creole Mustard Sauce, recipe follows
1 cup mayonnaise
1 jalapeno pepper
1 red bell pepper
3 tablespoons Dijon mustard
2 tablespoons chopped fresh chives

1
Preheat a George Foreman Grill to 325 degrees F.
2
In a large bowl, mix mayonnaise, egg yolks, tarragon, onion, Worcestershire, hot sauce, and seasonings.
3
Fold in crabmeat and bread crumbs.
4
Form mixture into 2-inch balls.
5
Coat grill with a thin layer of vegetable oil.
6
When oil is hot, grill crab cakes, in batches, for 5 to 6 minutes each, turning over after 3 minutes or when golden brown.
7
Transfer crab cakes to a bed of spring greens and drizzle with Creole Mustard Sauce.
8
Place all ingredients in a blender and blend until well combined.
9
Refrigerate until ready to use.

1516

kcal

Calories

144

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 20 ingredients. The key ingredients include: 2 cups mayonnaise, 2 egg yolks, 2 tablespoons chopped fresh tarragon leaves, 1 tablespoon minced yellow onion, and more.

Yes, Crab Cakes with Creole 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!

Crab Cakes with Creole Mustard Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions