Jonah Crab Cakes with Mustard Sauce

Ingredients

Yield:

Serves 10, 3 oz portion Crab Cakes

• • 8 oz Whitefish, Halibut, Cod, Haddock, finely chopped
  • ¼ tsp of Worcestershire sauce
  • 1 lb. (500 g) crabmeat (drained)
  • 1 egg
  • 2 ½ tbsp chopped scallions
  • ¾ cup (175ml) Whipping cream
  • 1 tbsp (15ml) chopped fresh parsley
  • 1 green onion, chopped
  • 2 tsp (30) butter
  • 1 tsp (15 ml) strained fresh lemon juice
  • 1 -¼ tsp (6 ml) Dijon mustard
  • ½ tsp white pepper
  • Sprigs of fresh chervil for garnish
  • ½ tsp (2 ml) kosher salt
  • ¼ tsp of Tabasco

• Optional Garnish

  • 1 large tomato, blanched, and peeled, seeded, & diced
  • sprigs chervil

Preparation

Difficulty:

medium

Time:

15 Minutes

Total Time:

1 Hour

1. • . Place crabmeat in a sieve; prick through to remove any cartridge. Press firmly to remove liquid. Transfer to bowl. Add parsley, lemon juice, green onion, mustard, Kosher salt, Tabasco, Worcestershire; set aside.
   • In large bowl combine chopped fish, egg and cream; mix gently. Stir in crab mixture; cover and refrigerate overnight.
   • Form crabmeat mixture into 10 cakes and chill for a minimum of 1 hour.
   • Preheat oven to 375° F (190 °C).
   • Heat a large skillet over medium high heat; add butter and swirl to coat pan. Add crab cakes and brown each side. Place on baking sheet; bake 12 minutes or until cooked through.