Crab Cakes with Creole Mustard Sauce

Crab cakes are my absolute favorite seafood appetizer. Last year while we traveled in the Outer Banks, I sampled MANY versions.  

Now with this simple recipe, you can make your own at home!

1 egg

1 pkg. Zatarain's ® Crab Cake Mix

2/3 cup mayonnaise

1 lb. fresh crab meat

Beat egg in a large bowl and add crab cake mix and mayonnaise. Mix until well blended. Add crab meat and toss gently until well mixed. Shape mixture into 8 patties. Refrigerate 30 minutes.

Heat 1 T. oil in a large skillet on medium heat. Add four crab cakes and fry for about 4 minutes per side until golden brown and cooked through. The internal temperature should be 165°F. Repeat with remaining crab cakes adding 1 T. additional oil if needed. 

If you'd like, add 2 T. finely chopped green onion or bell pepper to crab mixture before forming into patties.

For the sauce:

3/4 cup mayonnaise

1/3 cup Zatarain's ® Creole Mustard

2 T. honey

Combine all ingredients and refrigerate until serving.

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