Serves 4 as a main dish, or make small crab bites for a group.
Preheat oven to 350º. Spray a baking sheet with cooking spray, or coat with a light coat of olive oil.
Mix together in a bowl: egg, mayo, mustard, and half and half.
Mix breadcrumbs with Old Bay, salt, and pepper. Add the crab meat to the dry ingredients and mix, then add the egg/mayo/mustard mixture to the crab/breadcrumb mixture. Mix well.
Fashion the crab mix into 3-ounce patties. Alternatively, you can make them into small one-ounce bites. (Crab bites should be slightly flat so you can turn them over.)
Bake at 350º for 25 minutes, then flip all the crab cakes over and bake another 15 minutes. They should be nicely brown on both sides.
Serve with cocktail sauce or tartar sauce, or — trust us — mustard. Makes about 8 crab cakes or 24 crab bites.
Mustard cream sauce can dress up meats, veggies, or anything that needs the addition of a little creamy zing. It's easy, it's quick, it's delicious. And if you're feeling adventurous, we've added some suggestions below for variations.
Here's the basic mustard cream sauce formula:
1 cup heavy whipping cream
2 Tbsp Lusty Monk Original Sin mustard
Salt to taste
Black pepper (fresh-ground tastes better)
This sauce is elegant, easy to make, and goes with so many things. If you want to change it up a bit, here are some suggestions.
Shallots and white wine: Pour 1/4 cup of your favorite white wine into a medium saucepan (I used Pinot Grigio and it turned out great) and add 2 tablespoons of minced shallots. Cook on medium high heat until it's bubbling nicely, then turn the heat down and stir occasionally until about half the wine has evaporated. Add the basic cream sauce recipe to this mixture and stir until warm. The shallot/wine mixture adds a slight sweetness and depth of flavor to the sauce.
Fresh herbs of your choice: chop up your favorite and throw it in the sauce as it warms up: basil, dill, tarragon, parsley.
Sauteed veggies/aromatics: minced green onions, garlic, mushrooms.
Meat lovers: Add crumbled bacon to the basic sauce.
"Cucumber ... tho' very cold and moist, the most approved sallet alone, or in composition, of all the vinagrets, to sharpen the appetite." — Evelyn's Acetaria, 1699
I love old cookbooks and treatises on food, and vinaigrettes are one of the oldest dressings around.
The history books also recommend a tasty vinaigrette on your mushroom salads, "cold viands," calf's heads, what have you. The point being, don't limit yourself to green salads. (Great on pasta salad or potatoes!)
This vinaigrette is tart but smooth, and will wake up anything you drizzle it over.
Add all ingredients except olive oil in a jar with a secure lid (grab that Mason jar) and shake well. Gradually add olive oil, stirring briskly with a fork, until it starts to thicken slightly. After all the olive oil is in, put the lid on the jar again and give it another few healthy shakes. Serve immediately. Will keep in the fridge for 5 or 6 days. f you refrigerate it, let it get back to room temp again before you use it.
Mild version for company or children
1 dozen hard-boiled eggs
1/2 cup mayonnaise
2 Tbsp. Lusty Monk Original Sin mustard
Lusty version for the Robustly Inclined
1 dozen hard-boiled eggs
1/3 cup mayonnaise
3 Tbsp. Lusty Monk Original Sin mustard
Peel and halve the eggs, separating yolks into a bowl. Mash yolks with a fork. Mix in the mayo & Monk. Sprinkle with cayenne or chipotle powder. Also fabulous with Lusty Monk Burn in Hell!
Recipe courtesy of Dee “I don’t measure anything” Morrison
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