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Crab cakes over salad with Inglehoffer Sweet Hot Mustard

Inglehoffer Sweet Hot Mustard Crab Cakes


  • 2 tbsp Inglehoffer Sweet Hot Mustard
  • 1 lbs lump crab meat, drained
  • 1/4 cup green onions, chopped
  • 1/4 cup red bell pepper, diced
  • 1/4 cup mayonnaise
  • 1 egg, lightly whisked
  • 2/3 cup all-purpose flour
  • 2 1/4 cup panko breadcrumbs, divided
  • 2 tbsp fresh parsley, chopped
  • Salt and pepper to taste
  • Canola or safflower oil for frying

Frisée Salad

  • 1 bunch frisée, washed and stems removed
  • 1 tbsp apple cider vinegar
  • 1 tbsp Inglehoffer Sweet Hot Mustard
  • 4 tbsp extra virgin olive oil
  • Salt and pepper to taste
  • Lemon juice to taste


  1. In a large bowl, combine all crab cake ingredients including only 1/4 cup of the panko breadcrumbs, and mix gently. Do not break up the crab too much.
  2. Form the mixture into equal size cakes – about 1-inch thick.
  3. In a shallow dish, gently dredge the crab cakes on both sides in the remaining 2 cups of panko.
  4. In a large pan, heat 1-inch of canola or safflower oil over medium-high heat. Fry the crab cakes for 1 to 2 minutes on each side, or until dark golden brown and warmed through.
  5. Remove the crab cakes from the oil and drain on a paper towel-lined plate to remove excess oil.
  6. Meanwhile, prepare the salad. First, plate a bed of frisée. For the dressing, whisk together the apple cider vinegar and Inglehoffer Sweet Hot Mustard until smooth. Slowly add the extra virgin olive oil, whisking constantly until emulsified. Season with salt and pepper to taste.
  7. Dress the frisée with the vinegrette. Top with crab cake(s) and freshly squeezed lemon juice to taste.
  8. Enjoy!
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