| Total: | 1 hr 10 min |
| Prep: | 30 min |
| Cook: | 40 min |
| Yield: | 7 to 14 servings |
Ingredients
- 5 pounds shelled Alaskan King crab
- 1 1/2 finely diced red pepper
- 2 bunches scallions
- 2 tablespoons garlic
- 2 tablespoons tarragon
- 1 1/2 teaspoons nutmeg
- 1 1/2 teaspoons black pepper
- 1 cup cream, mixed with 12 tablespoons cornstarch, to make a slurry
- 1 teaspoon Cajun seasoning
- 1 cup seafood sauce, recipe follows
- 16 breadsticks
- Mustard Creme Sauce, recipe follows
- 1 tablespoon finely diced onion
- 1 cup white wine
- 2 teaspoons salt
- 1 teaspoon white pepper
- 2 quarts cream
- 1 cup Dijon mustard
- 6 ounces white roux, to thicken
Instructions
- Saute pepper, scallions, garlic, tarragon, nutmeg, and black pepper lightly in butter. Let cool and set aside. In a bowl, mix all ingredients together, carefully by hand. Make 28 (3 1/2-ounce) cakes. Serve with a Mustard Creme Sauce. Garnish with scallions and tomatoes.
- In a large saute pan, cook the onion, wine, salt, and pepper. In a separate sauce pot, heat the cream and mustard. Thicken the cream-mustard mixture with the roux, by stirring some of the mixture into the roux, whisking to incorporate and then adding the roux to the mixture. Add the onion mixture and cook for at least 20 minutes, stirring often, until mixture has lost the raw flour taste, has a satin-y sheen, and evenly and thickly coats the back of a spoon. Strain before serving.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 877 |
| Total Fat | 69 g |
| Saturated Fat | 42 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 2 g |
| Sugar | 7 g |
| Protein | 41 g |
| Cholesterol | 324 mg |
| Sodium | 1977 mg |
Reviews
This looks very good and the mustard cream sauce is different. I’m going have to try that on it’s own.
I do have to agree with others in that the recipe isn’t that well written. Some assumptions where made by the writer that the readers already understood some fundamentals.
The seafood sauce recipe is missing. I fried these in the pan, but not sure if they should have been left uncooked and just formed. Confusing.
This recipe implies you are to add the breadsticks whole. Don’t do that!!! Crumble or crush them first. It also doesn’t say how big the breadsticks should be. You can purchase breadsticks in various sizes. You can also make your own. But again, how big should you make them? It would be best if the recipe mentioned an amount in weght. Otherwise, this is a pretty good recipe if you can get past the confusing way this recipe is written.
PERFECT TO GET ANY ONES ATTENTION
awesome
This recipe would have been easy to make but it is really confusing and seems to be missing the seafood sauce recipe. Also, the recipe for the white roux is missing or either its the slurry in the crabcake ingrediants. It sounds good and does not seem that hard to make if you can figure it out.