Thursday, July 10, 2008
Spicy Crab Cakes with Key Lime Mustard Sauce
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
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