Sauce peps up
ono crab cakes

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"The Electric Kitchen" airing in the second half of April features Jack Mead of Morton's of Chicago Steakhouse with "Holidays Sizzle."

"Electric Kitchen" airs at 9:30 a.m. Sunday, 8 p.m. Monday, 5:30 p.m. Tuesday and 5:30 p.m. Thursday on Oceanic Cable Channel 16.

All the recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com

Crab Cakes with Mustard-Mayo Sauce

Clarified butter
1 tablespoon minced garlic
1 teaspoon minced shallots
4 teaspoons minced parsley
1 cup fresh bread crumbs
1/8 teaspoon salt
1/8 teaspoon white pepper
1 pound lump jumbo crabmeat, well-drained
1 teaspoon Dijon mustard
2 eggs, beaten
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
3 lemons, halved and seeded
>> Mustard-Mayonnaise Sauce:
1/2 cup mayonnaise
4 teaspoons Dijon mustard
1/4 teaspoon EACH Worcestershire sauce and prepared horseradish

Make sauce by whisking ingredients together. Set aside.

Preheat oven to 450 degrees. Lightly brush a non-stick baking sheet with clarified butter.

Combine garlic, shallots, parsley, bread crumbs, salt and pepper; mix well. Add crabmeat; toss.

Whisk together 2 tablespoons of the Mustard Mayonnaise Sauce, Dijon mustard, eggs, Worcestershire and hot pepper sauces. Add gently to crabmeat mixture.

Divide mixture into 6 balls, flatten to 1-inch-thick patties. Place crab cakes on baking sheet, bake 5 minutes; turn and bake another 4 minutes.

Serve each crab cake topped with 1 tablespoon Mustard Mayonnaise Sauce and a lemon half. Serves 6.

Nutritional information unavailable.

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