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| DIJON CRAB CAKE SAUCE | |
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1 tbsp. vegetable oil 1 small shallot, minced 1 small garlic clove, minced pinch of kosher salt 1/2 oz. white wine 2 tbsp. Dijon mustard 1 tbsp. butter Sauté shallot and garlic until shallot is translucent. Add wine to deglaze pan, allowing to reduce for 15 to 30 seconds. Add mustard and salt; bring to boil. Remove from heat. Add butter and stir gently. Fills a 2 oz ramekin. Enjoy :D Submitted by: Joe | |
| 3 reviews | Add review Share |
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recipe reviews #43432
Travis (New York) says:
This was great. But I made some changes of my own. Instead of using shallot, I used a red onion. I also added some finely diced ham to it and sauteed with the onions and garlic. At the end I used some half and half to make it nice and creamy. I also added a few carraway seeds, some ground sage and a touch of cayenne. It was very good.
#62536
Ema (New Jersey) says:
It was awesome! I couldn't stop eating my crab cakes!
#79849
Tom (United States) says:
Awesome!!! You should make at least a double recipe, You will want more!!
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