Pan Fried Blue Crab Cakes with Mustard Sauce and Fresh Tomato Relish
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CRAB CAKES
1 pound Blue Crab (Lump Crab)
3 ounces mayonnaise
2 tablespoons Dijon mustard
1-2 tablespoons Old Bay Seasoning
Flour for dusting
Oil to cover bottom of pan completely
COLD MUSTARD SAUCE
3 ounces mayonnaise
3 ounces coarse ground mustard
FRESH TOMATO RELISH
1/2 small red onion, chopped
2 tomatoes, diced
1 lime, juiced
1/4 cup cilantro, chopped
1 tablespoon extra virgin olive oil
Salt and pepper to taste
Mix all ingredients gently in a large mixing bowl.
Using your hand take about 2-3 ounces of crab meat mixture, compact into a ball, pat into cake and dust in flour.
Heat oil in a nonstick pan.
When oil is hot drop cake in and fry on each side for 2 minutes or until golden brown.
COLD MUSTARD SAUCE
Mix mayonnaise and mustard together. Chill and serve. This sauce can be modified to taste with a number of add-ins, such as capers or horseradish.
FRESH TOMATO RELISH
Mix all ingredients together in a small mixing bowl and refrigerate until ready to use. (Best if made 1 hour ahead of time)
