Ingredients:

Crab Cakes: 

2 tbs butter

2 green onions, minced

1/2 small red pepper

1 jalapeno pepper

2 tbs flour

3 tbs heavy cream

2 egg yolks

2 tbs dijon mustard

1 tbs fresh chives, chopped

1 tsp cayenne pepper

1 tsp Old Bay Seasoning

1 pound Lump Crab Meat

salt and pepper to taste

Breading:

1 cup flour

3 eggs

2 cups Japanese Bread Crumbs

1 cup Canola Oil for frying

Creole Mustard Sauce:

3 tbs Creole mustard

1 cup mayonnaise

2 tbs Dijon Mustard

1 tbs horseradish

Method:

Melt butter over medium heat in a 9 inch saute pan.  Add vegetables and cook until soft.  Add flour and stir over medium heat till light blond in color ( 4-5 min).  Stir in heavy cream then remove from heat. 

 In a separate mixing bowl, combine egg yolks, mustard and seasoning.  Slowly add small amounts of vegetable roux to egg mixture, stirring constantly.   Gently fold in crab meat, taste and season. 

Form 3 - 4 oz cakes.  Keep cold.  Heat oil in sautoir till 350 or shimmering.  Bread crab cakes first in flour then egg wash finishing in bread crumb mix.  Carefully place crab cakes in hot oil and cook until golden brown (about 3 min).  Turn and cook other side.  Place on a paper towel to drain and season with salt and pepper. 

 Mix creole mustard sauce ingredients together for dipping.