Des Allemands Crab Cakes
¼ cup mayonnaise
1-pound fresh jumbo lump crabmeat
¼ cup Creole mustard
1 cup seasoned bread crumbs
1 teaspoon Tabasco sauce 3 tablespoons butter
1 teaspoon Worcestershire sauce
4 tablespoons light olive oil
1 egg well beaten
1 teaspoon Tony’s Creole Seasoning
2 teaspoons finely minced parsley
2 teaspoons finely chopped green onions
In a small mixing bowl, mix together the mayonnaise, mustard, Tabasco, Worcestershire, eggs, green onions and parsley. Blend well until smooth and set aside. Place the crabmeat in a large bowl. Mix in the bread crumbs first and then the base. Stir gently to combine, then form the crab cakes, using your hands to pat the crab cakes into oblong shape. Don’t make them too thick or they will fall apart when sautéing. One half inch thick crab cakes will hold together, well..
In a large saucepan, melt the butter and light olive oil and sauté the cakes gently until they are brown on both sides (about 5 minutes on each side). Remove from pan and place on paper towels to drain. Serve while hot. Makes four generous crab cakes.