Crab cakes with mustard sauce
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
Dear Roberta: Chef Aristides Rivas is as nice as his crab cakes: He sent the recipe. He says the crab cakes can be served with vegetables and potatoes as an entree or on a small bed of mango and papaya as an appetizer.
Crab cakes
Heat the oven to 425 degrees.
Combine 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.
Heat 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.
Bake the crab cakes until they’re heated through, about 3 minutes. Serve with Mustard Sauce.
Mustard sauce
Cook 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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