Spicy Crab Cakes With Key Lime Mustard Sauce |
|
 |
Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
|
Who doesn't like crab cakes? I found this on another site and the photo looked so amazing I just had to save this recipe. Cooking time is approximately 10 minutes..........the extra 60 minutes is for the refrigeration time required (prior to frying). Ingredients:
1 lb lump crabmeat |
3/4 cup panko breadcrumbs |
3 tablespoons all-purpose flour |
1/4 cup mayonnaise |
4 green onions, thinly sliced |
1/4 cup fresh flat-leaf parsley, finely chopped |
2 garlic cloves, finely minced |
1 large egg, lightly beaten |
2 teaspoons sriracha sauce |
salt and pepper |
4 tablespoons unsalted butter |
1/4 cup olive oil |
1 cup mayonnaise |
1 teaspoon sugar |
2 tablespoons dijon mustard |
2 tablespoons key lime juice |
3 dashes tabasco sauce |
salt |
Directions:
1. Pick over the crabmeat to remove any shell or cartilage, trying not to break up the chunks too much.
2. In a large bowl, combine all of the ingredients except for the butter and olive oil. Moisten hands with a little water and shape the mixture into eight fat ball-like cakes. (They will flatten slightly during cooking.) Place them on a baking sheet lined with wax paper. Cover with plastic wrap and refrigerate for at least 1 hour.
3. While crab cakes are in the fridge, prepare sauce. Combine all ingredients, mix well and chill.
4. In a large skillet, heat the butter and oil over medium-high heat. Carefully lay the crab cakes into the butter and oil and fry until crusty and browned, about 3 to 4 minutes on each side.
5. Serve with sauce.
6. Serve hot, with Key Lime Mustard Sauce.
|
|