crab cakes with grainy mustard sauce

one day, m dragged me to b&n to see one of his favorite authors but in reality it was a rachael ray book signing of her new cook book! she was so warm and friendly, just like how she appears on her talk show. she even let us take a picture with her but unfortunately her assistant messed up. oh well.

anyhoo, m’s surprise was after i made crab cake for the first time and it was rachael ray’s recipe. it may be the first dish i made of rachael ray’s and it was also the first time i bought a container of lump crab from the grocery store. it wasn’t cheap but it was a new experience — someone actually took the time to take all the meat out of (several) crabs and put it all in a container for you!

anyhoo, i first made it for m for dinner and it was a hit! so i made it again for my family. they loved it too!


  • 4 tablespoons extra virgin olive oil
  • 1/2 small onion, finely chopped
  • 3 garlic clove, chopped
  • sea salt and pepper
  • 2 heaping tablespoons grainy mustard
  • 1 teaspoon hot sauce
  • 3/4 cup chicken stock
  • 1/4 cup heavy cream or fat free half-and-half
  • 7 slices white sandwich bread ~ or try whole grain bread
  • 1/2 cup mayonnaise
  • 4 scallions, finely chopped
  • 1/4 cup flat leaf parsley, chopped
  • 1 small red bell pepper, finely chopped
  • 1 pound fresh lump crab meat, available in tubs at supermarket fish counters
  • 2 tablespoons margarine in a tub


Preheat a small saucepot over medium-high heat with 1 turn of the pan of oil. Add the onion, garlic and season with salt and pepper. Cook them stirring frequently for about 3-4 minutes. Add the grainy mustard, hot sauce, chicken stock and cream.

Bring it up to a simmer and cook until thick, about 2-3 minutes. Turn the sauce off and reheat it when you’re ready to serve.

Place the bread in the food processor and use the pulse button to break it up then let it rip and make fine breadcrumbs.

In a bowl, combine the mayonnaise, scallions, parsley, red bell pepper, salt and freshly ground black pepper. Gently run your fingers through the crab meat feeling for any shells or cartilage but try not to break up the meat too much while you do so. Add the cleaned crab meat to the mayonnaise mixture. Add a quarter of the fresh breadcrumbs and gently fold it over to combine. Place the remaining breadcrumbs on a plate and divide the crab mixture into 4 equal portions.

Transfer the 4 crab portions to the plate with the breadcrumbs. Coat each one in the breadcrumbs, gently pressing the breadcrumbs and forming 1 to 1 1/2-inch thick cakes. Preheat a medium size non-stick skillet over medium heat with 3 turns of the pan of EVOO, about 3 tablespoons, and the butter. Once the butter melts, add the crab cakes and brown and cook them for about 4 minutes on each side or until they are golden brown and heated through.

Divide the sauce between two plates, top with the crab cakes and serve.

original recipe from Rachael Ray’s daytime talk show: Crab Cakes with Grainy Mustard Sauce

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