Recipe: Legal Sea Foods Crab Cake Appetizers with Mustard Sauce and Winter Salad

Legal's Signature Crab Cakes - menu description
Source: Legal Seafood

jumbo lump crab, mustard sauce, seasonal salad (contains nuts)
choose:
- Combo: one crab cake, grilled shrimp and scallops
- Dinner: two crab cakes

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Legal Sea Foods Crab Cake Appetizers with Salad
Source: South Florida Sun-Sentinel

"You can make and shape the cakes, make the dressing for the Winter Salad (recipe follows) and make the Mustard Sauce several hours ahead."

FOR OUR MUSTARD SAUCE:
1 cup real mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon prepared horseradish
Dash Tabasco sauce
FOR THE CRAB CAKES:
1/3 cup plus 1 teaspoon real mayonnaise
1 teaspoon dry mustard
1/2 teaspoon Dijon mustard
Good dash hot pepper sauce, such as Tabasco
1/2 teaspoon prepared horseradish
1 large egg, lightly beaten
Good dash Worcestershire sauce, or to taste
1/2 teaspoon Old Bay Seasoning, or to taste
12 ounces fresh crab meat
1/2 cup fine-crushed saltine crackers
Winter Salad (recipe given)

TO MAKE SAUCE:
Whisk all ingredients together and refrigerate until ready to serve.

TO MAKE CRAB CAKES:
In a large mixing bowl, mix together mayonnaise, mustard, hot pepper sauce, horseradish, egg, Worcestershire sauce and Old Bay. Gently stir in crab meat and crackers.

To make shaping cakes easier, refrigerate at least 1 hour or longer, if desired. When ready to bake, preheat oven to 400 degrees. Lightly oil a baking sheet. Divide crab mixture into 8 portions and shape into patties. Place on prepared pan. Bake in center of oven 15 to 20 minutes, or until lightly browned and firm to touch. Serve with 2 tablespoons sauce and Winter Salad.

Makes 8 appetizer servings.

WINTER SALAD

3 tablespoons cider vinegar
1 teaspoon tablespoons minced onions
1 teaspoon Dijon mustard
Salt and fresh-ground black pepper, to taste
1/3 cup vegetable oil (we used canola)
12 cups mesclun or spring mix salad greens
2 cups dried cranberries (Sun-Maid or Ocean Spray are both available)
1 cup coarse-chopped toasted walnuts

Make dressing by placing vinegar, onions, mustard, salt, pepper and oil in a blender and blending well. Refrigerate until ready to finish salad.

When ready to serve, toss salad greens, dried cranberries and walnuts together. Divide onto 8 serving plates. Whisk dressing and drizzle salad with about 1 tablespoon dressing per serving.

TO TOAST WALNUTS:
Preheat oven to 350 degrees. Spread nuts on a pie plate and bake in center of oven 8 to 10 minutes, or until fragrant and just beginning to color.