Chef Condron's crab cakes are a variation of the traditional recipe,
with fresh house smoked trout and Dijon mustard sauce.
Mimosa Grill's House Smoked Trout and Jumbo
Crabmeat Cakes with Cracked Mustard Sauce
Yield: 6 servings of 2 three-ounce crab cakes
Cracked mustard sauce, see recipe
pound smoked trout
pound crabmeat, picked
cup onion, diced
cup red pepper, diced
cup green pepper, diced
cup scallions, finely diced
teaspoon Tabasco sauce
Tablespoon Dijon mustard
Tablespoon lemon juice
teaspoons Cajun seasoning
Tablespoon Worcestershire sauce
cup breadcrumbs (Chef Condron uses Panko Japanese-style breadcrumbs.
They have a rough, crunchy texture and are larger than ordinary
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 donšt 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
cup Pommeray mustard
Tablespoon chives, minced
and pepper to taste.
Combine and mix well together.