Bourbon Molasses Mustard Crab Cakes with Gold Cheddar
Ingredients
At a glance
Serves
4
1 lb. crab meat (the better quality crab you use, the better your cakes will be!)
1/2 cup mayonnaise
1/2 cup Stonewall Kitchen Bourbon Molasses Mustard
1/4 red bell pepper, finely diced
4-6 pieces fresh bread, crumbled
Salt and fresh ground pepper to taste
1/4 lb. mesclun greens
4oz shredded Grafton Village Gold (Aged 3 Yrs) Cheddar Cheese
1 lb. crab meat (the better quality crab you use, the better your cakes will be!)
1/2 cup mayonnaise
1/2 cup Stonewall Kitchen Bourbon Molasses Mustard
1/4 red bell pepper, finely diced
4-6 pieces fresh bread, crumbled
Salt and fresh ground pepper to taste
1/4 lb. mesclun greens
4oz shredded Grafton Village Gold (Aged 3 Yrs) Cheddar Cheese
Methods/steps
In a mixing bowl, flake crabmeat and combine all other ingredients. Form into equally sized cakes.
Bake at 400F until golden brown; take out to sprinkle with shredded Gold Cheddar; put back in oven until cheese melts.
Remove onto a plate, lined with a clean paper towel, to drain. Keep warm.
Serve crab cakes on greens with a little of the leftover Bourbon Molasses Mustard on the side for dipping.
In a mixing bowl, flake crabmeat and combine all other ingredients. Form into equally sized cakes. Bake at 400F until golden brown; take out to sprinkle with shredded Gold Cheddar; put back in oven until cheese melts. Remove onto a plate, lined with a clean paper towel, to drain. Keep warm. Serve crab cakes on greens with a little of the leftover Bourbon Molasses Mustard on the side for dipping.Additional Tips
WINE PAIRING SUGGESTION: Adirondack Winery Sauvignon Blanc, Vibrant Viognier, Riesling, Pinot Noir
This was adapted from a Stonewall Kichen recipe.
WINE PAIRING SUGGESTION: Adirondack Winery Sauvignon Blanc, Vibrant Viognier, Riesling, Pinot NoirThis was adapted from a Stonewall Kichen recipe.
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