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RECIPE: Low crab key west crab cakes with mustard sauce

19 years ago

1 pound crabmeat

1 tablespoon small diced red pepper

1 tablespoon diced green pepper

1 tablespoon finely chopped fresh parsley leaves

2 tablespoons heavy mayonnaise

2 eggs

1 tablespoon baking powder

1 tablespoon worcestershire sauce

1 1/2 teaspoon maryland-style crab seasoning

(recommended: old bat)

2 tablespoons canola oil

mustaed sauce, recipe follows

In a large bowl, mix all ingredients, execpt oil and mustard

sauceuntil blended Heat oil in large skillet over medium- high heat. With a tablespoon, careful spoon poker-chip size mini-cakes into pan. (The batter will bevery loose since

there are no bread crumbs, but once the eggin the mix starts to cook they will hold together fine.) Cook on 1 side until firm, about 2 minutes, and then flip and cook for about1 more minute. Cook in batches as necessery. Serve hot with mustard sauce.

Mustard Sauce

1/4 cup hearvy mayonnaise

1/4 cup dijon mustaed

1/4 teaspoon fresh lemon juice

Mix all ingredients together in a small bowl. Refrigerate until ready to serve.


I made these tonight and dh and i both like them.


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