crab cakes with mustard sauce

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Cooking receipe to make crab cakes with mustard sauce under category Aga Recipes. You may find some video clips related to this receipe below.

crab cakes with mustard sauce

4 spring onions

775g white crab meat

60ml mayonnaise

salt and freshly ground black pepper

50g fresh white breadcrumbs

2 tsp worcestershire sauce

4 drops tabasco sauce

grated rind of 1 lemon

1 egg yolk

For the sauce:

25g shallots

25g button mushrooms

6 cooked shellon prawns

125ml white wine

125ml chicken stock

784ml carton double cream

2 level tsp wholegrain mustard

olive oil for shallow frying

diced tomatoes and black olives cooked lobster tail or prawns fresh dill sprigs and celery tops to garnish

spinach salad to serve

Finely chop the spring onions.

In a bowl flake the crab meat and mix with the spring onions mayonnaise and seasoning.

Stir in 25g breadcrumbs with the worcestershire and tabasco sauces lemon rind and egg yolk.

Bind together well.

Divide the mixture into six and shape into round cakes.

Coat each cake in the remaining breadcrumbs and chill for at least 2 hours or overnight.

Meanwhile make the mustard sauce.

Chop the shallots and slice with mushrooms.

Put the prawns in a saucepan with the shallots mushrooms white wine and chicken stock.

Bring to the boil on the boiling plate and bubble until the liquid has reduced by twothirds.

Add the cream and bring slowly to the boil.

Continue to boil until the sauce thickens slightly.

Strain the sauce and return to the rinsedout saucepan.

Stir in the mustard and set aside.

In a large frying pan on the boiling plate shallow fry the crab cakes for 2 to 3 minutes on each side or until golden and crisp; reheat the mustard sauce.

Serve crab cakes on a bed of diced tomatoes and olives; garnish and accompany with a spinach salad.

This delicious mustard sauce can also be used with salmon grilled white fish and chicken. Add more mustard if you like a more piquant sauce with these dishes.

Serves 6

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