Growing up in Delaware and spending most weekends and summers at the beach in Southern Delaware meant one very important thing – CRABS! Putting the crab traps in before we left and checking them within minutes of arrival at the beach house was a weekly ritual. Breakfast was sometimes on the deck, overlooking the Rehoboth Bay, surrounded by mounds of steamed blue claw crabs. I LOVE CRABS. I can sit and pick them for hours and never grow tired.
When I was approached to participate in a Mystery Ingredient Blogger Showcase challenge, I was interested by the concept. When I received the mystery ingredient and it was Colman’s Mustard, all I could think about were CRAB CAKES and the unique heat of Colman’s Mustard in my crab cakes.
Colman’s Mustard is part of my essential pantry – it adds VERVE and that amazing spicy tang to recipes. Using Colman’s Mustard for my Spicy Mustard Crab Cakes has evolved into the way that I will always make my crab cakes going forward!
I advise using lump crabmeat if you can for the crab cakes – lump makes bigger, better crab cakes that allow the crab and spices to shine through. These are also a GREAT idea for any special holiday celebration or New Year’s dinner!
Crab Cake Recipe
1 pound lump crabmeat
3 tablespoons of crushed Saltine crackers
2 green onions (white & green part chopped)
¼ cup Mayonnaise
2 – 3 teaspoons Colman’s Prepared Mustard
½ lemon juiced
2 tb butter or Extra Virgin Olive Oil
Salt and Pepper to taste
Flour for dusting
Purple Radish Microgreens for garnish
Mix all of the ingredients (except flour) in a large bowl. Form crab
mixture into patties and lightly dust them on each side with flour.
Heat oil (or butter) in a large skillet over medium heat. Place patties
into hot skillet and pan fry until browned – approximately 5 minutes
each side depending on size. Make sure they are warmed through.
Serve with Lemon-Garlic Aioli & Microgreens garnish.
Lemon Aioli Recipe (makes enough for crab cakes)
½ cup mayonnaise
1 teaspoon lemon zest
1 tablespoon lemon juice
1 clove of garlic, finely minced
½ teaspoon Colman’s Mustard Powder (for extra spice!)
Salt to taste
Stir all of the ingredients together and refrigerate for a minimum of one hour to allow the flavors to marry.