Good food is not complicated to prepare... Turn your simple ingredients into haute cuisine with a generous dose of Maille Dijon mustard!
Combine all ingredients in a small bowl & stir. Sauce can be made 24 hours in advance and stored in the refrigerator in an airtight container until serving.
In a large mixing bowl, crack the egg and whisk until beaten. Next, stir in the mustard, mayonnaise, Worcestershire sauce, hot sauce, lemon juice and spices with the beaten egg. Fold in the bread crumbs and crabmeat and mix until everything is combined.
Scoop out about ¼ cup of crab mixture, shape it into a 1.5 cm thick patty and set aside. Repeat with remaining mixture. At this point you can either place the crab cake patties in a single layer in an airtight container, store them in the refrigerator for up to 24 hours or proceed to cook them.
Over medium heat, fill a skillet with about a 1.5 cm of oil. Let it heat for few minutes, just until it starts to glisten on the surface. Add in the crab cake patties and fry on each side for about 3-4 minutes, or until golden brown. Remove to a paper towel lined cooling rack to drain excess oil. Squeeze fresh lemon juice on top right before serving with a side of Dijon aioli sauce.
Ingredients
Directions
Combine all ingredients in a small bowl & stir. Sauce can be made 24 hours in advance and stored in the refrigerator in an airtight container until serving.
In a large mixing bowl, crack the egg and whisk until beaten. Next, stir in the mustard, mayonnaise, Worcestershire sauce, hot sauce, lemon juice and spices with the beaten egg. Fold in the bread crumbs and crabmeat and mix until everything is combined.
Scoop out about ¼ cup of crab mixture, shape it into a 1.5 cm thick patty and set aside. Repeat with remaining mixture. At this point you can either place the crab cake patties in a single layer in an airtight container, store them in the refrigerator for up to 24 hours or proceed to cook them.
Over medium heat, fill a skillet with about a 1.5 cm of oil. Let it heat for few minutes, just until it starts to glisten on the surface. Add in the crab cake patties and fry on each side for about 3-4 minutes, or until golden brown. Remove to a paper towel lined cooling rack to drain excess oil. Squeeze fresh lemon juice on top right before serving with a side of Dijon aioli sauce.
