Cajun Style Crab Cakes With Creole Honey Mustard Sauce

Directions

1. THE CAKES: Tear up the bread slices and grind in a blender or possibly food prpcessor. Add in the Large eggs, cream and lemon juice to create a heavy batter, then remove to a bowl and add in all the remaining ingredients except the the dry bread crumbs, oil, and sauce. Form into small cakes abot 1 to 2 inches in diameter. Carefully coat them with the dry bread crumbs. Heat a large skillet or possibly saute/fry pan with 1/2 inch of vegetable oil over medium heat and fry some of the cakes till golden on both sides. Place in a 200 degree oven to keep hot. Repeat till all cakes are fried. Serve hot with Creole honry-mustard sauce.
2. Makes 24 cakes. Serves 12 as an appetizer.
3. THE SAUCE: In a small nonreactive saucepan over medium heat, heat the oil and saute/fry the peppercorns, pepper and shallots for about 3 min, or possibly till the shallots are translucent/soft. Add in the white wine and simmer till the wine has almost completely evaporated. Let cold. Add in the remaining ingredients and check the seasoning.
4. Makes about 1 1/2 c..
5. NOTES : Cajun spice mix can be purchased at most supermarkets or possibly you can make your own to suit your preference. It usually contains oregano, paprika, cayenne, pepper, onion pwdr and salt. This dipping sauce will keep up to one week when stored covered in the refrigerator.