•6 oz heavy cream
•2 tablespoons dry mustard
•2 teaspoons salt
•1 teaspoon cayenne pepper
•8 dashes Tabasco
•1 teaspoon black pepper – freshly ground
•2 tablespoon chopped cilantro
•5 pounds Chilean Rock crabmeat
•2 cups flour
•Mix everything EXCEPT the crabmeat together in a bowl.
•Squeeze the excess moisture from the crabmeat and fold it into the mixture.
•Form into balls and then flatten.
•Sautee in clarified butter and then transfer to 350 degree oven for five to six minutes or until internal temperature of 145 degrees is reached
Makes 25 crab cakes.
Mustard Beurre Blanc Sauce for Crab Cakes
•2 cups white wine
•1 cup heavy cream
•2 teaspoons minced shallots
•2 teaspoons all purpose flour
•2 pounds butter
•2 tablespoons whole grain mustard
•2 tablespoons Dijon mustard
•1 teaspoon dry mustard
•Combine wine, cream, shallots and flour.
•Reduce over medium heat by 3/4.
•When reduced, add butter and mustards
•Stir constantly until butter is fully melted
Pour over crabcakes and garnish with cilantro.