Crab Cakes with Creole Mustard Sauce

• 2 cups mayonnaise
• 2 egg yolks
• 2 tablespoons chopped fresh tarragon leaves
• 1 tablespoon minced yellow onion
• 2 teaspoons Worcestershire sauce
• 1 teaspoon hot pepper sauce
• 2 tablespoons dry mustard
• 1 teaspoon crab boil seasoning (recommended: Old Bay)
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 pounds lump crabmeat
• 2 cups panko bread crumbs
• Vegetable oil, for grilling
• Mixed spring greens, for serving
• Creole Mustard Sauce, recipe follows
• 1 cup mayonnaise
• 1 jalapeno pepper
• 1 red bell pepper
• 3 tablespoons Dijon mustard
• 2 tablespoons chopped fresh chives

1. Preheat a George Foreman Grill to 325 degrees F.
2. In a large bowl, mix mayonnaise, egg yolks, tarragon, onion, Worcestershire, hot sauce, and seasonings.
3. Fold in crabmeat and bread crumbs.
4. Form mixture into 2-inch balls.
5. Coat grill with a thin layer of vegetable oil.
6. When oil is hot, grill crab cakes, in batches, for 5 to 6 minutes each, turning over after 3 minutes or when golden brown.
7. Transfer crab cakes to a bed of spring greens and drizzle with Creole Mustard Sauce.
8. Place all ingredients in a blender and blend until well combined.
9. Refrigerate until ready to use.

mayonnaise, egg yolks, tarragon, yellow onion, worcestershire sauce, hot pepper, mustard, crab boil seasoning, salt, ground black pepper, lump crabmeat, bread crumbs, vegetable oil, spring greens, mayonnaise, pepper, red bell pepper, mustard, fresh chives

Taken from www.foodnetwork.com/recipes/food-network-kitchens/crab-cakes-with-creole-mustard-sauce-recipe.html (may not work)