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Appetizers, Fish and Shellfish, Mains

Crab cakes with mustard sauce

Crab cakes with mustard sauce
Los Angeles Times

Dear SOS: I dined at a little restaurant in Monrovia recently called Cafe Mundial. They had the nicest crab cakes with a lovely lemon-type sauce, that I would love to make at home. Thanks for your help. Roberta Marti Altadena ... Read more

Total time: 1 hour | Serves 4 to 5

Crab cakes

  • 1 pound shredded fresh or frozen crab meat
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon whole-grain mustard
  • 3 tablespoons finely minced carrot
  • 2 tablespoons fresh lime juice
  • 2/3 cup minced green onions
  • 1/2 large baked potato, peeled and mashed lightly with fork
  • 1 teaspoon chopped cilantro
  • 1 teaspoon soy sauce
  • 1/2 cup bread crumbs
  • 3 tablespoons oil

Step 1Heat the oven to 425 degrees.

Step 2Combine the crab meat, mayonnaise, Dijon mustard, whole-grain mustard, carrot, lime juice, green onions, potato, cilantro, soy sauce and bread crumbs. Form into patties about 3 inches in diameter.

Step 3Heat the oil in a skillet over medium heat and cook half the patties until they're golden brown on one side, 4 to 5 minutes. Remove them to a baking sheet. Cook the remaining patties and add them to the baking sheet.

Step 4Bake the crab cakes until they're heated through, about 3 minutes. Serve with Mustard Sauce.

Mustard sauce

  • 1 clove garlic, minced
  • 2 shallots, minced
  • 1 tablespoon butter
  • 1/2 cup white wine
  • 1/2 cup clam juice
  • 1 cup whipping cream
  • 1 tablespoon Dijon mustard
  • 1 teaspoon lemon juice
  • 1 tablespoon whole-grain mustard

Step 1Cook the garlic and shallots in the butter over medium heat until softened, about 2 minutes. Add the wine and clam juice and continue cooking until the liquid is reduced by half, about 10 minutes. Add the cream and continue to cook until the sauce is again reduced by half, 10 minutes. Add the Dijon mustard and lemon juice. Cook for 1 minute and strain. Stir in the whole-grain mustard and serve. Makes about 3/4 cup.


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