Crab Cake help
Last night I cleaned two crabs. picked them clean. tada! then today I am making crab cakes never have before. I am using Paula Deens recipe with a couple changes. One on purpose one oh heck.. I switched out bell peppers for celery minced as the DH hates bell peppers. I then made them now am chilling them to firm a bit before frying. Sit down.. realize.. I forgot to add dry mustard or wet mustard (her son uses wet mustard). Ok will they be ruined totally? should I smush themup add mustard and re set them in the fridge? I sure hope they will be eatable without it. argh. I dont eat crab. I cant even sample one to say oh hey this is good. or not enough salt or too salty.. so what do you think I should do? and btw am i to serve them with cocktail sauce, tartar sauce or a hot red sauce? clueless again. Give me a nice Maine Lobster any day of the year.
Please help somebody! somebody!!!