Use and Care Manual

Directions:

1. Melt 1 tablespoon butter in a saucepan.

2. Add Dijon mustard, grain mustard, and white wine to saucepan and bring to a simmer.

3. Add cream and stir until blended.

4. Reduce heat and cook for about 8 minutes, or until sauce easily coats the back of a spoon.

5. Add chives and remaining butter to sauce; set aside and keep warm.

6. In a separate bowl, gently mix all crab cake ingredients together.

7. Form crab mixture into patties that are 1 inch thick and 3 inches wide.

8. Place 3 crab cakes directly in the NuWave Brio Basket, then add the Reversible Rack

and place 3 crab cakes on the Reversible Rack.

9. Bake at 350°F for 6 minutes.

10. Serve with prepared mustard sauce.

Creole Mustard Sauce Ingredients:

2 tablespoons butter, divided

2 tablespoons Dijon mustard

½ cup grain mustard

¼ cup white wine

1 cup heavy cream

1 tablespoon chives, nely minced

Crab Cake Ingredients:

16 ounces pasteurized crab meat (lump or

claw meat)

1 tablespoon chives, nely diced

2 tablespoons red pepper, nely diced

⅔ cup celery, nely diced

3 ounces Japanese panko breadcrumbs

1 egg

Salt and pepper to taste

Old Bay Seasoning to taste

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Serves: 4