Recipes

preheat a smale saute pan or sauce pan over medium-high heat with 1 tbs of EVOO, once around the pan. add onions and garlic and season with salt and pepper. cook, stirring fequently, for about 3-4 minutes. add the grainy mustard, chicken stock, and cream and bring the sauce up to a simmer. cook until thick, 2-3 minutes. turn the sauce off and reheat it when you're ready to serve. if it thickenes up too much, add a splash more of the chicken stock to loosen it up.

In a bowl, combine the mayonise, scallions, parsley, hot sauce, red pepper, salt, and pepper. gently run fingers through the crab meat, feeling for shells or cartilage while trying not to break up the meat too much. add the crab meat to the mayonaise mixture with 1/4 c bread crumbs and gently fold the mixture to combine. place the remaining bread crumbs on a plate; divide the crab mixtue into 4 equal portions. transfer the 4 crab portions to the plate with the bread crumbs and coat each one, gently pressing to adhere the bread crumbs and forming 1 to 1 1/2 inch thick cakes.

Preheat a medium nonstick skillet over medium heat with the remaining EVOO, 3 times around the pan, and the butter. once the butter melts, add the crab cakes and cook them for about 4 minutes on each side or until they are golden brown and heated through.

Divide the sauce between 2 plates, top with the crab cakes, and serve.4 tbs extra-virgin olive oil

1/2 small onion

1 garlic clove, finely chopped

salt and black pepper

2 heaping tbs grainy mustard

3/4 c chicken stock

1/4 c heavy cream (can sub evaporated skim milk)

1 c plain bread crumbs

1/2 c mayonaise

4 scallions

1/4 c fresh flat-leaf parsley, chopped

1 tsp hot sauce

1/2 small red bell pepper, finely chopped

1 lb. crab meat (perferably fresh)

2 tbs butter

makes 2 servings YUMM!