Spicy Crab Cakes with Key Lime Mustard Sauce Recipe
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Ingredients
- 1 pound jumbo lump crabmeat
- 3/4 cup panko crumbs
- 3 tablespoons all purpose flour
- 1/4 cup mayonnaise
- 4 green onions, thinly sliced
- 1/4 cup fresh flat-leaf parsley, finely chopped
- 2 cloves garlic, finely minced
- 1 large egg, lightly beaten
- 2 teaspoons Sriracha sauce
- salt and pepper to taste
- 4 tablespoons unsalted butter
- 1/4 cup olive oil
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How to make Spicy Crab Cakes with Key Lime Mustard Sauce
- Pick over the crabmeat to remove any shell or cartilage, trying not to break up the chunks too much.
- 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.
- 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.
- Serve hot, with Key Lime Mustard Sauce (recipe follows).
Key Lime Mustard Sauce
- 1 cup mayonnaise
- 1 teaspoon sugar
- 2 tablespoons Dijon mustard
- 2 tablespoons key lime juice
- 3 dashes Tabasco sauce salt to taste.
Combine all ingredients, mix well and chill.
Read more about this recipe at: http://stickygooeycreamychewy.blogspot.com/2008/05/spicy-crab-cakes-with-key-lime-mustard.html
I like crab cakes :) but I don't like getting the meat out of crabs :( always hurt my fingers somehow doing that