Crab And Cucumber Pastries With Mustard Sauce Recipes

JOE'S STONE CRAB - MUSTARD SAUCE

Joe's Stone Crab - Mustard Sauce image

Make and share this Joe's Stone Crab - Mustard Sauce recipe from Food.com.

Provided by Tarbean

Categories Sauces

Time 10m

Yield 1 cup

Number Of Ingredients 8

Ingredients

1 tablespoon colman's dry mustard
1/2 teaspoon colman's dry mustard (optional)
1 cup mayonnaise
2 teaspoons Worcestershire sauce
1 teaspoon A.1. Original Sauce
1 tablespoon heavy cream
1 tablespoon milk
salt

Steps:

Place the mustard in a mixing bowl or the bowl of an electric mixer. Add the mayo and beat for 1 minute Add the Worcestershire sauce, steak sauce, cream, milk and a pinch of salt. Beat until the mixture is well-blended and creamy. If you'd like a little more mustard flavor, whisk in about 1/2 tsp more dry mustard until well-blended. Chill the sauce, covered, until ready to serve.

Nutrition Facts : Calories 1018.9, Fat 86.9, SaturatedFat 15.4, Cholesterol 83.8, Sodium 1795.9, Carbohydrate 61.3, Fiber 0.8, Sugar 16.6, Protein 4.6

EASY FRIED CRAB CAKES WITH MUSTARD SAUCE

Easy Fried Crab Cakes with Mustard Sauce image

Very easy to prepare. These fried crab cakes make a good summer meal with coleslaw, fresh corn-on-the-cob, and fresh pineapple pieces for dessert. Delicious with mustard sauce or cocktail sauce.

Provided by LouHoo in VA

Categories Crab Cakes

Time 1h

Yield 2

Number Of Ingredients 18

Ingredients

½ cup Italian-seasoned bread crumbs
¼ cup mayonnaise
1 large egg, lightly beaten
2 tablespoons finely chopped onion
1 teaspoon dried parsley
1 teaspoon Worcestershire sauce
½ teaspoon seafood seasoning (such as Old Bay®)
½ teaspoon dry mustard
½ teaspoon seasoned pepper
5 dashes hot sauce, or more to taste
1 (6 ounce) pouch cooked lump crabmeat, drained
1 (6 ounce) can lump crabmeat
2 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon honey Dijon mustard
½ teaspoon lemon juice
½ teaspoon Worcestershire sauce
1 tablespoon olive oil, or as needed

Steps:

Stir bread crumbs, mayonnaise, beaten egg, onion, parsley, Worcestershire sauce, seafood seasoning, dry mustard, seasoned pepper, and hot sauce in a medium bowl until well combined. Gently fold in crabmeat. Cover and refrigerate for 30 minutes.
Meanwhile, make the sauce: Whisk mayonnaise, sour cream, mustard, lemon juice, and Worcestershire sauce together in a small bowl.
Shape crabmeat mixture into 5 to 6 small patties.
Heat olive oil in a large skillet over medium-high heat. Cook patties in the hot oil until golden brown, about 3 minutes on each side.
Serve patties with mustard sauce.

Nutrition Facts : Calories 667.6 calories, Carbohydrate 29.6 g, Cholesterol 210.6 mg, Fat 48.6 g, Fiber 2 g, Protein 29 g, SaturatedFat 9 g, Sodium 1433.7 mg

CRAB AND CUCUMBER PASTRIES WITH MUSTARD SAUCE

Crab and Cucumber Pastries with Mustard Sauce image

Categories Dairy Mustard Shellfish Vegetable Appetizer Cocktail Party Oscars Seafood Crab Cucumber Fall Shower Party Phyllo/Puff Pastry Dough Pastry Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free

Yield Serves 4

Number Of Ingredients 14

Ingredients

4 sheets phyllo pastry
1/4 cup (1/2 stick) butter, melted
8 ounces flaked crabmeat
1/2 cup finely chopped red onion
1/3 cup mayonnaise
1/4 cup chopped fresh chives
1 tablespoon fresh lime juice
1/4 cup whipping cream
2 tablespoons Dijon mustard
2 tablespoons sour cream
1/2 English hothouse cucumber, cut into matchstick-size strips
1 tablespoon chopped fresh dill
1 tablespoon olive oil
8 teaspoons mango chutney

Steps:

Preheat oven to 400°F. Place 1 phyllo sheet on work surface; cover remaining phyllo. Brush phyllo sheet with melted butter. Top with second phyllo sheet and brush with butter. Repeat layering 1 more time. Top with fourth phyllo sheet. Cut phyllo stack into 12 squares. Arrange squares on large baking sheet. Bake until golden, about 6 minutes. Cool completely.
Mix crabmeat and next 4 ingredients in large bowl. Season to taste with salt and pepper. Set aside.
Mix cream, mustard and sour cream in small bowl to blend. Season with salt and pepper. (Can be made 1 day ahead. Store phyllo squares in airtight container. Cover crab mixture and mustard sauce separately and refrigerate.)
Mix cucumber, dill and olive oil in medium bowl. Season with salt and pepper. Let stand 30 minutes.
Place 1 phyllo square in center of each of 4 plates. Top each with 1/4 cup crab mixture, then 1/4 cup cucumber. Drizzle 1 teaspoon chutney over each. Repeat layering with phyllo square, crab mixture, cucumber and chutney. Top each with third phyllo square. Drizzle mustard sauce around stacks.

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