CRAB CAKES WITH CREOLE MUSTARD

• 1 head roasted garlic
• 4 oz. Flaked crab
• 1 cup mashed potatoes
• � cup diced red onion
• 2 tbsp roasted red pepper
• 2 tbsp chopped cilantro
• Salt and freshly ground pepper
• 1 egg
• 1 cup fresh breadcrumbs
• � cup vegetable oil
  CREOLE MUSTARD

  This will keep for months, refrigerated.

• � cup Dijon mustard
• 2 tbsp dried mustard
• 3 tbsp lemon juice
• 3 tbsp honey
• 1 tbsp olive oil
• Salt and pepper to taste

  Whisk together all ingredients until well combined.

  Makes � cup

Squeeze garlic pulp from head. Mix together crab, mashed potatoes, red onion, garlic, red pepper and cilantro and season with salt and pepper. When mixed well, add in egg and mix again, then add in enough breadcrumbs to bind the ingredients together. Use a � cup measure to form each crab mixture, making 8 patties.

Heat oil in skillet on medium heat. Add crab cakes but do not crowd skillet. Cook 2 minutes per side or until browned and cooked through. Keep warm in oven while finishing frying. Serve with Creole mustard.