Best 10 Creamy Mustard Sauce For Crab Cakes Recipes

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Indulge in a culinary delight with our creamy mustard sauce, the perfect accompaniment to succulent crab cakes. This delectable sauce tantalizes the taste buds with its rich, velvety texture and harmonious blend of tangy mustard, aromatic herbs, and a hint of sweetness. Experience a symphony of flavors that complements the delicate sweetness of crab meat, elevating each bite to a moment of pure bliss. Prepare to embark on a culinary journey with our expertly crafted recipes, ranging from the classic Creamy Mustard Sauce to variations infused with Dijon mustard, horseradish, and capers. Discover the perfect sauce to enhance your crab cakes, whether you prefer a traditional or adventurous taste profile. Let your taste buds savor the perfection of creamy mustard sauce and elevate your crab cake experience to new heights.

Here are our top 10 tried and tested recipes!

MINI CRAB CAKES WITH MUSTARD CREME FRAICHE



Mini Crab Cakes with Mustard Creme Fraiche image

Provided by Valerie Bertinelli

Categories     main-dish

Time 50m

Yield 15 mini crab cakes

Number Of Ingredients 16

1/4 cup creme fraiche
1 tablespoon whole-grain mustard
1 teaspoon Dijon Mustard
1/8 teaspoon seafood seasoning, such as Old Bay
2 slices white sandwich bread
1 pound jumbo lump crabmeat, picked through for bits of shell
1/4 cup mayonnaise
1 tablespoon lemon zest, plus lemon wedges, for serving
1 teaspoon Worcestershire sauce
1/2 teaspoon seafood seasoning, such as Old Bay
1/8 teaspoon cayenne pepper
2 scallions, finely chopped
Kosher salt and freshly ground black pepper
1 large egg, beaten
3 tablespoons unsalted butter
1 tablespoon chopped chives, for garnish

Steps:

  • For the mustard creme fraiche: Mix together the creme fraiche, whole-grain mustard, Dijon and seafood seasoning in a small bowl and refrigerate until ready to serve.
  • For the mini crab cakes: Pulse the bread in a food processor to make coarse breadcrumbs; transfer to a large bowl. Add the crab, mayonnaise, lemon zest, Worcestershire, seafood seasoning, cayenne, scallions, 1/4 teaspoon salt and a few grinds of pepper. Mix gently to combine. Add the egg and mix gently but thoroughly. Roll the mixture into about 15 golf ball-sized rounds, then arrange them on a foil-lined baking sheet and flatten them slightly. Refrigerate at least 30 minutes to set.
  • Melt the butter in a large nonstick skillet over medium heat. Cook the crab cakes, in batches if necessary, turning once, until golden brown on both sides and heated through, 3 to 4 minutes per side.
  • Arrange the crab cakes on a serving platter and serve with the mustard creme fraiche dolloped on top or in a small bowl on the side. Sprinkle with the chives and serve with lemon wedges.

CREAMY MUSTARD SAUCE FOR CRAB CAKES



Creamy Mustard Sauce for Crab Cakes image

This sauce is also good on salmon and salmon cakes.

Provided by Beverley Williams

Categories     Other Sauces

Time 5m

Number Of Ingredients 5

1/3 c mayonnaise
1/4 c sour cream
2 tsp lemonjuice
1 Tbsp prepared mustard
1/2 tsp spicy brown mustard

Steps:

  • 1. In a bowl, whisk all ingredients together to mix well.
  • 2. Cover and refrigerate until serving.

EASY FRIED CRAB CAKES WITH MUSTARD SAUCE



Easy Fried Crab Cakes with Mustard Sauce image

Very easy to prepare. These fried crab cakes make a good summer meal with coleslaw, fresh corn-on-the-cob, and fresh pineapple pieces for dessert. Delicious with mustard sauce or cocktail sauce.

Provided by LouHoo in VA

Categories     Crab Cakes

Time 1h

Yield 2

Number Of Ingredients 18

½ cup Italian-seasoned bread crumbs
¼ cup mayonnaise
1 large egg, lightly beaten
2 tablespoons finely chopped onion
1 teaspoon dried parsley
1 teaspoon Worcestershire sauce
½ teaspoon seafood seasoning (such as Old Bay®)
½ teaspoon dry mustard
½ teaspoon seasoned pepper
5 dashes hot sauce, or more to taste
1 (6 ounce) pouch cooked lump crabmeat, drained
1 (6 ounce) can lump crabmeat
2 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon honey Dijon mustard
½ teaspoon lemon juice
½ teaspoon Worcestershire sauce
1 tablespoon olive oil, or as needed

Steps:

  • Stir bread crumbs, mayonnaise, beaten egg, onion, parsley, Worcestershire sauce, seafood seasoning, dry mustard, seasoned pepper, and hot sauce in a medium bowl until well combined. Gently fold in crabmeat. Cover and refrigerate for 30 minutes.
  • Meanwhile, make the sauce: Whisk mayonnaise, sour cream, mustard, lemon juice, and Worcestershire sauce together in a small bowl.
  • Shape crabmeat mixture into 5 to 6 small patties.
  • Heat olive oil in a large skillet over medium-high heat. Cook patties in the hot oil until golden brown, about 3 minutes on each side.
  • Serve patties with mustard sauce.

Nutrition Facts : Calories 667.6 calories, Carbohydrate 29.6 g, Cholesterol 210.6 mg, Fat 48.6 g, Fiber 2 g, Protein 29 g, SaturatedFat 9 g, Sodium 1433.7 mg

LOW CARB KEY WEST CRAB CAKES WITH MUSTARD SAUCE



Low Carb Key West Crab Cakes with Mustard Sauce image

Provided by Food Network

Categories     appetizer

Time 29m

Yield 18 servings

Number Of Ingredients 14

1 pound blue crabmeat
1 tablespoon small diced red bell pepper
1 tablespoon small diced green bell pepper
1 tablespoon finely chopped fresh parsley leaves
1 tablespoon heavy mayonnaise
2 eggs
1 tablespoon baking powder
1 tablespoon Worcestershire sauce
1 1/2 teaspoons Maryland-style crab seasoning (recommended: Old Bay)
2 tablespoons canola oil
Mustard Sauce, recipe follows
1/4 cup heavy mayonnaise
1/4 cup Dijon mustard
1/4 teaspoon fresh lemon juice

Steps:

  • In a large bowl, mix all ingredients, except oil and Mustard Sauce until blended. Heat oil in a large skillet over medium-high heat. With a tablespoon, carefully spoon poker-chip size mini-cakes into the pan. (The batter will be very loose since there are no bread crumbs, but once the egg in the mix starts to cook they will hold together fine.) Cook on 1 side until firm, about 2 minutes, and then flip and cook for about 1 more minute. Cook in batches as necessary. Serve hot with mustard sauce.
  • Mix all ingredients together in a small bowl. Refrigerate until ready to serve.

CRABMEAT CAKES WITH MUSTARD SAUCE



Crabmeat Cakes with Mustard Sauce image

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 8 crab cakes

Number Of Ingredients 17

6 slices white bread, crusts removed
1 pound lump crabmeat, picked over for shells
1/2 cup mayonnaise
1 large egg yolk
1 stalk celery, finely chopped
1/4 cup finely chopped dill pickles
1 tablespoon unsalted butter, for frying
1 tablespoon olive oil, for frying
2 tablespoons unsalted butter
1 tablespoon all-purpose flour
2 teaspoons curry powder
1 teaspoon paprika
1/2 cup low-sodium chicken broth
1 cup milk
3 tablespoons whole-grain mustard
2 teaspoons yellow mustard seeds
Kosher salt and freshly ground pepper

Steps:

  • Prepare the crab cakes: Pulse the bread in a food processor to make coarse crumbs; spread out the crumbs on a sheet pan. In a large bowl, mix the crab, mayonnaise, egg yolk, celery and pickles. Form into 8 oval-shaped cakes. Dredge each crab cake in the breadcrumbs, coating them all over; place on a plate and refrigerate at least 1 hour.
  • Make the sauce: In a small saucepan, melt 1 tablespoon butter. Stir in the flour, curry powder and paprika; cook until the flour and spices lose their raw smell, 1 to 2 minutes. Add the chicken broth and milk. Bring to a simmer and cook, stirring, until thickened, 5 minutes. Stir in the mustard and mustard seeds; simmer to develop the flavors, about 5 more minutes. Whisk in the remaining 1 tablespoon butter; add 1/2 teaspoon salt, and pepper to taste. Keep warm until ready to serve.
  • Fry the crab cakes: Melt the 1 tablespoon butter with 1 tablespoon olive oil in a large skillet. Add the crab cakes; cook until browned on the bottom, 2 to 3 minutes. Turn and cook until evenly browned on all sides. Serve with the mustard sauce.

CRAB CAKES WITH CREAMY CAPER SAUCE



Crab Cakes with Creamy Caper Sauce image

Provided by Bill Brett

Categories     Mustard     Appetizer     Mayonnaise     Crab     Summer     Pan-Fry     Capers     Bon Appétit     Vermont     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 12 first-course servings

Number Of Ingredients 16

Sauce
1 cup mayonnaise
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1/2 cup drained capers, coarsely chopped
1/2 cup chopped fresh parsley
1/2 cup chopped fresh chives
Crab Cakes
1 1/2 pounds crabmeat
1 cup plus 2 1/2 cups fresh breadcrumbs
1/4 cup chopped fresh parsley
1/4 cup spicy brown mustard
1/4 cup mayonnaise
1 large egg, beaten to blend
2 teaspoons Old Bay seasoning
1/2 cup or more vegetable oil (for frying)

Steps:

  • for caper sauce:
  • Whisk all ingredients in medium bowl. (Can be made 2 days ahead. Cover and refrigerate.)
  • for crab cakes:
  • Combine crabmeat, 1 cup breadcrumbs, and next five ingredients in large bowl. Spread 2 1/2 cups breadcrumbs on rimmed baking sheet. Using 1/4-cup capacity ice-cream scoop, form crab mixture into 24 small balls. Flatten slightly. Coat crab cakes in breadcrumbs, transfer to another baking sheet. Cover and refrigerate at least 2 hours and up to 1 day.
  • Heat 1/2 cup oil in heavy large skillet over medium-high heat. Working in batches, fry crab cakes until brown, adding more oil to skillet as needed, about 4 minutes per side. Transfer 2 crab cakes to each of 12 plates. Serve, passing caper sauce alongside.

CREAMY WHOLE-GRAIN MUSTARD SAUCE



Creamy Whole-Grain Mustard Sauce image

Make and share this Creamy Whole-Grain Mustard Sauce recipe from Food.com.

Provided by Chocolatl

Categories     Sauces

Time 20m

Yield 3/4 cup

Number Of Ingredients 8

5 tablespoons unsalted butter, divided
3 tablespoons minced shallots
2 tablespoons white vinegar
1/3 cup dry white wine
1/2 cup heavy cream
2 tablespoons whole grain mustard
salt
pepper

Steps:

  • Melt 1 tablespoon of the butter in a small skillet over medium-low heat.
  • Add shallots and saute until soft, about 2-3 minutes.
  • Add vinegar and cook for 1 minute.
  • Add wine and cook until reduced to about 1/3 cup, 3-4 minutes.
  • Add cream and cook until reduced to about 1/2 cup, 4-5 minutes.
  • Remove from heat and whisk in remaining butter.
  • Strain into a small bowl.
  • Whisk in mustard, salt and pepper.
  • Cover and refrigerate until ready to use, up to 24 hours.

Nutrition Facts : Calories 1375.7, Fat 137.1, SaturatedFat 85.3, Cholesterol 420.9, Sodium 536.7, Carbohydrate 16.4, Fiber 1.3, Sugar 1.7, Protein 6.9

CRAB CAKES WITH MUSTARD SAUCE



Crab Cakes With Mustard Sauce image

Make and share this Crab Cakes With Mustard Sauce recipe from Food.com.

Provided by lazyme

Categories     Crab

Time 30m

Yield 5 serving(s)

Number Of Ingredients 21

1 lb crabmeat, shredded (fresh or frozen)
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon whole grain mustard
3 tablespoons finely-minced carrots
2 tablespoons fresh lime juice
2/3 cup minced green onion
1/2 large baked potato, peeled, and mashed lightly
1 teaspoon chopped cilantro
1 teaspoon soy sauce
1/2 cup breadcrumbs
3 tablespoons oil
1 garlic clove, minced
2 shallots, minced
1 tablespoon butter
1/2 cup white wine
1/2 cup clam juice
1 cup whipping cream
1 tablespoon Dijon mustard
1 teaspoon lemon juice
1 tablespoon whole grain mustard

Steps:

  • 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.
  • Can be served with vegetables and potatoes as an entree or on a small bed of mango and papaya as an appetizer.
  • For the 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.

Nutrition Facts : Calories 549.8, Fat 37.7, SaturatedFat 14.9, Cholesterol 115.5, Sodium 1343.2, Carbohydrate 28.7, Fiber 2.3, Sugar 4.3, Protein 21.4

MINIATURE CRAB CAKES WITH MUSTARD MAYONNAISE



Miniature Crab Cakes with Mustard Mayonnaise image

For a particularly light and crunchy coating we used panko (coarse Japanese bread crumbs) on these crab cakes rather than regular bread crumbs. Panko is increasingly available in this country, not only in Asian markets but also in seafood shops.

Categories     Shellfish     Appetizer     Bake     Fall     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 42 miniature crab cakes

Number Of Ingredients 16

For crab mixture:
1/2 cup minced red bell pepper (about 1 small)
1 teaspoon vegetable oil
1/3 cup mayonnaise
1 large egg yolk
1 1/2 tablespoons stone-ground mustard
1 to 2 teaspoons fresh lemon juice
3/4 teaspoon dried tarragon, crumbled
1 pound jumbo lump crab meat, picked over
1 1/2 cupspanko* (Japanese flaked bread crumbs)
For mustard mayonnaise
1/4 cup mayonnaise
2 1/2 teaspoons stone-ground mustard
1/4 teaspoon fresh lemon juice, or to taste
1/2 stick (1/4 cup) unsalted butter, melted
*available at Japanese markets, some specialty foods and seafood shops

Steps:

  • Make crab mixture:
  • In a small non-stick skillet sauté bell pepper in oil over moderately high heat, stirring, 2 minutes, or until softened and golden. In a bowl whisk together mayonnaise, yolk, mustard, lemon juice, tarragon, and bell pepper and stir in crab and salt and pepper to taste gently but thoroughly. Chill crab mixture, covered, at least 1 hour and up to 1 day.
  • Preheat oven to 350°F.
  • In a large shallow baking pan spread lt;I>panko in even layer. Toast panko, stirring occasionally, until golden, about 10 minutes, and cool.(Panko may be toasted 1 week ahead and kept in an airtight container at room temperature.)
  • Form rounded teaspoons of crab mixture into slightly flattened 1-inch rounds and gently coat with panko, transferring to a shallow baking pan. Chill crab cakes, loosely covered with wax paper, at least 2 hours and up to 4.
  • Make mustard mayonnaise:
  • In a small bowl whisk together mayonnaise, mustard, and lemon juice. (Mayonnaise may be made 3 days ahead and chilled, covered.)
  • Preheat oven to 450°F.
  • Drizzle a scant 1/4 teaspoon butter on each crab cake and bake in middle of oven until crisp and cooked through, about 15 minutes.
  • Serve crab cakes with mustard mayonnaise.

CRAB CAKES WITH CHARDONNAY CREAM SAUCE



Crab Cakes with Chardonnay Cream Sauce image

Categories     Milk/Cream     Wine     Appetizer     Sauté     Crab     Summer     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 8 as a first-course

Number Of Ingredients 14

1 3/4 cups Chardonnay or other dry white wine
1/3 cup chopped shallots
1 cup whipping cream
1 1/2 pounds crabmeat, drained (about 4 cups)
2 1/2 cups finely crushed potato chips
1 1/4 cups fresh breadcrumbs made from French bread
1 7.25-ounce jar roasted red peppers, drained, coarsely chopped
1/2 cup thinly sliced green onions
2 large eggs
2 tablespoons chopped fresh dill
1 tablespoon Dijon mustard
1 tablespoon whole grain mustard
1 tablespoon mayonnaise
1/4 cup (about) vegetable oil

Steps:

  • Boil wine and shallots in heavy medium saucepan until mixture is reduced to 1/2 cup, about 10 minutes. Add cream and boil until liquid is reduced to sauce consistency, about 10 minutes. Season to taste with salt and pepper.
  • Mix crabmeat, 1/2 cup crushed potato chips, breadcrumbs and next 7 ingredients in large bowl until well blended. Using 1/4 cupful crab mixture for each cake, form mixture into sixteen 2 1/2-inch-diameter cakes. (Can be prepared 6 hours ahead. Cover sauce and crab cakes separately and refrigerate. Rewarm sauce over medium-low heat, stirring occasionally, before serving.) Place remaining potato chips in shallow dish. Press each cake into chips, turning to coat evenly.
  • Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, add crab cakes to skillet and cook until golden brown and heated through, adding more oil as necessary, about 5 minutes per side. Transfer crab cakes to paper-towel-lined plate to drain.
  • Place 2 crab cakes on each plate; spoon sauce around crab cakes and then serve immediately.

Tips:

  • Use high-quality ingredients: Fresh crabmeat, Dijon mustard, and heavy cream are essential for a flavorful and creamy sauce.
  • Don't overcook the crab cakes: Overcooked crab cakes will be dry and tough. Cook them just until they are heated through.
  • Serve the crab cakes immediately: Crab cakes are best served hot and fresh out of the pan.
  • Garnish the crab cakes with fresh herbs: Chopped parsley, chives, or dill add a pop of color and flavor to the dish.
  • Experiment with different types of mustard: Dijon mustard is a classic choice, but you can also try other types of mustard, such as whole-grain mustard or horseradish mustard.

Conclusion:

This creamy mustard sauce is the perfect accompaniment to crab cakes. It is rich, flavorful, and easy to make. Whether you are serving crab cakes for a special occasion or a casual weeknight dinner, this sauce is sure to impress.

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