Speed Scratch Crab Cakes with Creole Mustard Sauce


2 cups mayonnaise
2 egg yolks
2 tablespoons chopped fresh tarragon leaves
1 tablespoon minced yellow onion
2 teaspoons Worcestershire sauce
1 teaspoon hot pepper sauce
2 tablespoons dry mustard
1 teaspoon crab boil seasoning (recommended: Old Bay)
1 teaspoon salt
1 teaspoon ground black pepper
2 pounds lump crabmeat
2 cups panko bread crumbs
Vegetable oil, for grilling
Mixed spring greens, for serving
½ cup S&F Creole Mustard Sauce


  1. In a large bowl, mix mayonnaise, egg yolks, tarragon, onion, Worcestershire, hot sauce, and seasonings. Gently fold in crabmeat and breadcrumbs and form the mixture.
  2. Preheat 12” skillet on medium heat, then add oil.
  3. Form carb cakes to about 2” balls, add formed cakes the skillet and cook in bathes for 5 to 6 minutes, turning over after 3 minutes or when golden brown.
  4. Transfer crab cakes to a bed of spring greens and drizzle liberally with S&F Creole Mustard Sauce.