Pan-fried Crab Cakes With Cilantro Lime Sauce |
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Prep Time: 0 Minutes Cook Time: 9 Minutes |
Ready In: 9 Minutes Servings: 4 |
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This is my favorite crab cake recipe. The dressing is refreshing which makes this a great summer dish. Ingredients:
1 lb. lump crab meat, cartilage and shell removed |
4 scallions, minced (green part only) |
1 tablespoon chopped cilantro, or parsley |
1 1/2 teaspoon old bay seasoning |
1/4 cup bread crumbs |
3-4 tablespoons mayo |
1 egg, mixed |
2 cups dry bread crumbs |
1/2 cup oil |
salt and pepper |
1 cup mayo |
1/4 cup buttermilk |
3 tablespoons cilantro |
1 tablespoon grated lime zest |
2 tablespoons fresh lime juice |
1 clove garlic, minced |
Directions:
1. Mix the first 6 ingredients, gently
2. season with salt and pepper
3. fold in the egg until sticky
4. form the mixture into cakes
5. refrigerate for 1-2 hours
6. coat the cakes with crumbs
7. pan fry in oil about 4 minutes on each side until golden brown.
8. Dallop the cilantro lime sauce alongside each cake
9. To make the sauce combine the last 6 ingredients, stir well and refrigerate until chilled and thickened.
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