posted by DawnO 05-17-103 3:59 PM
The Castine Inn cook book
Crabmeat Cakes with Mustard Sauce
1 cup finely chopped onion
2 Tbs butter
1/3 cup minced fresh parsley
5 large eggs lightly beaten
2 Tbs ground toasted hazelnuts
1 Tbs Old Bay seasoning
3 Tbs milk
2 1/2 cp medium cracker meal (or dry bread crumbs)
2 lbs fresh crabmeat
1 cp dry bread crumbs
1/4 cp unsalted butter melted for brushing the crab cakes
Mustard Sauce:
2/3 dry vermouth
3 Tbs red wine vinegar
2 shallots, minced
3 black peppercorns
1 1/2 cp white fish stock ( or bottled clam juice
2 cps heavy cream (NOT ULTRA-Pasteurized)
1 cp Dijon-style mustard
2/3 cp sour cream
Salt and Pepper to taste
Saute the onion in butter over moderately low heat stirring occasionally, until it just turns golden. In a large bowl combine the onion, parsley, eggs, hazelnuts, Old Bay, and the milk. Stir in the cracker meal, forming a thick batter. Add the crabmeat and toss gently with a wooden spoon.
To form, fill a 1/3 cup measure lightly with the crab mix, invert the cup, and shake out cake. Sprinkle with the bread crumbs. Transfer cakes to a baking sheet and bake in the middle of a preheated 450 oven for 8 min. Brush the tops with melted butter and broil about 4 ins from the heat for 2-3 min or until the cakes are golden. Serve with mustard sauce.