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Crab Cake Dijonnaise


4 Servings


Crab Cake
1 pound lump crab meat, picked free of shells
1/2 medium onion, peeled & finely chopped
1 stalk celery, washed & finely chopped
1 tablespoon of finely chopped garlic
1 cup panko or breadcrumbs
2 tablespoons whole grain Dijon mustard
1 cup mayonnaise
1/2 lemon, juiced
2 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon pepper
1 dash cayenne pepper
1 tablespoon of finely chopped chives or parsley

Sauce Dijonnaise
1/2 cup heavy cream
2 tablespoon whole grain Dijon mustard

Dark Sauce
Reduce red wine until syrupy consistency.


1. In medium sauce pan, sautéed onion and celery in olive oil for 3-4 minutes. Add garlic and cook for 3 more minutes.

2. Remove from stove, transfer in mixing bowl and add mayonnaise, Dijon mustard, lemon juice, cayenne pepper, salt & pepper. Carefully fold in crab meat to preserve lump shape and add panko to firm up consistency.

3. Heat olive oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip cakes and fry on other side until golden brown, about 4 minutes.

4. In medium sauce pan, boil cream and Dijon mustard for 3-4 minutes and set aside.

5. Serve crab cakes with sauce Dijonnaise, decorate with wine reduction, creating effects with knife if desired, and garnish with chives or parsley.


Take two of the best culinary traditions and smash them together and you get something wonderful. Full disclosure: The Brentwood Restaurant & Wine Bistro is one of my favorite foodie destinations in the Carolinas. The old house is romantic and inviting, and the walls of the bar are covered in wine corks – great for noise dampening. The food, ah the food. When Chef Eric Masson offered to share his Crab Cake Dijonnaise we jumped at the chance. It’s really good. So try your hand at Lowcountry French cuisine. Save this recipe and try it. Even without the elaborate design, this one’s a keeper!

Chef Eric Masson is a native of France and holds three degrees from the prestigious Ferrandi Culinary School in Paris. He and his wife, Kim, were drawn to the historic old home in Little River, and the result is a remarkable dining experience – lovely surroundings, creative cuisine that marries French techniques with Lowcountry flavors, and always, an emphasis on fresh and local.