Chef Condron's crab cakes are a variation of the traditional recipe, experimenting
with fresh house smoked trout and Dijon mustard sauce.
1 pound smoked trout
1 pound crabmeat, picked
1 Tablespoon garlic
1/4 cup onion, diced
1/4 cup red pepper, diced
1/4 cup green pepper, diced
1/4 cup scallions, finely diced
1 teaspoon Tabasco sauce
1 Tablespoon Dijon mustard
1 Tablespoon lemon juice
2 teaspoons Cajun seasoning
1 Tablespoon Worcestershire sauce
1/2 cup mayonnaise
1/4 cup Pommeray mustard
1/2 cup honey
1 Tablespoon chives, minced
1 cup mayonnaise
salt and pepper to taste.
Cracked mustard sauce, see recipe
1 cup breadcrumbs (Chef Condron uses Panko Japanese-style breadcrumbs.
They have a rough, crunchy texture and are larger than ordinary breadcrumbs)
Break up smoked trout into small pieces and mix with crabmeat. In a medium sauté pan, sauté onion, garlic and peppers in olive oil for 3 minutes or until soft. Allow to cool and add to the crabmeat. In a mixing bowl, add the Tabasco sauce, mustard, lemon juice, Cajun seasoning, Worcestershire sauce and mayonnaise and mix well. Add mayonnaise mixture to crabmeat, then add scallions and bread crumbs, mix to incorporate, but don¹t over work. Mold into your desired size and toss in extra breadcrumbs and sauté in olive oil or butter.
This dish may be served with roasted fingerling potatoes and grilled asparagus.
Cracked Mustard Sauce
Combine and mix well together.