Crab Cakes, Grilled Asparagus & Pan-Fried Fingerling Potatoes and A BBQ Mustard Cream Sauce

I followed Paula Dean’s recipe exactly for the crab cakes, but I did add in some Old Bay seasoning for my friends that are always raving about Old Bay seasoning.

Ingredients

  • 1 pound crabmeat, picked free of shells
  • 1/3 cup crushed crackers (recommended: Ritz)
  • 3 green onions (green and white parts), finely chopped
  • 1/2 cup finely chopped bell pepper
  • 1/4 cup mayonnaise
  • 1 egg
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dry mustard
  • 1/2 lemon, juiced
  • 1/4 teaspoon garlic powder
  • 1 teaspoon salt
  • Dash cayenne pepper
  • Flour, for dusting
  • 1/2 cup peanut oil
  • Favorite dipping sauce, for serving

Directions

In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.

Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.

The potatoes and asparagus were super simple!

Potatoes: In a large saucepan, combine 1 lb. fingerling potatoes with salted water to cover by 1 inch and bring to a boil over high heat. Reduce the heat to medium and simmer the potatoes until they are just tender when pierced with a knife, 8 to 10 minutes. Drain and let cool until cool enough to handle. Cut the potatoes in half lengthwise.

In a fry pan over medium-high heat, warm 2 Tbs. olive oil until just smoking. Add the potatoes and cook, tossing occasionally, until browned, 5 to 7 minutes. Season to taste with salt and pepper.

Asparagus: Toss 1 lb. trimmed asparagus with 2 tablespoons olive oil, salt, and pepper. Place over a grill preheated to high heat and cook, turning occasionally, until well-charred and tender, 5 to 8 minutes. If desired, cut lemon in half and place cut side down on grill until charred, about 3 minutes. Transfer asparagus to a large plate, drizzle with olive oil, sprinkle with lemon.

For the Mustard Cream Sauce, I followed the recipe from The Pioneer Woman, but without the chicken. I do plan to make it with the chicken at some point too. It is a delicious sauce.

  • 4 whole Boneless, Skinless Chicken Breasts
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Butter
  • 3 whole Garlic Cloves, Minced
  • 1 cup Brandy (or White Wine If Preferred)
  • 1 Tablespoon (heaping) Dijon Mustard
  • 1 Tablespoon (heaping) Grainy Mustard
  • 1/4 cup (to 1/2) Heavy Cream
  • 1/4 cup (to 1/2) Chicken Broth
  • Salt And Pepper, to taste
*Amount of cream and broth has slightly decreased; add more as needed.

Cut the chicken breasts in half lengthwise so that you have eight smaller, thinner chicken cutlets. Salt and pepper both sides.

Heat oil and butter in a large skillet over medium-high heat. Cook cutlets on both sides until nice and golden brown and cooked through. Remove chicken from the skillet and keep on a plate.

Reduce the heat to medium. Add the garlic to the pan and saute it for a minute, stirring to make sure it won’t burn. Next pour in the brandy (or wine if using) being careful if cooking over an open flame. Then just let the booze bubble up and cook until it’s reduced by half.

Throw in the mustards and stir to combine, then pour in the cream. Stir in chicken broth, adding more if the sauce seems too thick. Taste sauce and adjust whatever you think it needs. Add chicken breasts back to the pan, nestling them into the sauce. Allow sauce to cook for another few minutes, shaking the pan if needed to move things around.

Serve chicken with a green salad, spooning the sauce over the top.

Yum and…yum.

I was happy to have crab cakes left over and made some really good crab cake sliders with them.

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