| | CRAB CAKES |
| 6 | sl | White bread; crusts removed |
| 2 | | Eggs |
| 1/4 | c | Heavy cream |
| 1 | tb | Lemon juice |
| 1/2 | ts | Dry mustard |
| 1 | ts | Cajun spice mix |
| | Salt to taste |
| 1 | ts | Minced garlic |
| 1 | lb | Fresh or thawed frozen crab meat; picked over |
| 4 | | Green onions; finely chopped |
| 4 | | Strips smoked bacon; cooked crisp and crumbled |
| 2 | c | Dried bread crumbs for coating |
| | Vegetable oil for frying |
| | CREOLE HONEY-MUSTARD SAUCE |
| 1 | tb | Vegetable oil |
| 1 | tb | Crushed green peppercorns |
| 1 | tb | Finely ground black pepper |
| 1 | | Shallot; minced |
| 1/2 | c | Dry white wine |
| 2 | tb | Dijon Mustard |
| 2 | tb | Whole grain mustard |
| 6 | tb | Mayonnaise |
| 6 | tb | Sour cream |
| 1 | tb | Honey |
