Crabcakeswithlimesauce Recipes

SPICY CRAB CAKES WITH KEY LIME MUSTARD SAUCE

Steps:

• 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.
• While crab cakes are in the fridge, prepare sauce. Combine all ingredients, mix well and chill.
• 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 with sauce.
• Serve hot, with Key Lime Mustard Sauce.

CRAB CAKES IN RICE PAPER WITH GINGER-LIME SAUCE

Steps:

• Combine green onion, ginger, garlic, jalapeno, crab meat, mayonnaise, bread crumbs, chili paste, egg, egg yolk, cilantro in a medium sized bowl. Salt and pepper to taste. Cover and refrigerate until ready to use.
• Working with rice paper takes some finesse, so it's a good idea to practice with one or two until you're comfortable.
• Line a baking sheet with parchment paper.
• Fill a large flatish pan with water, and float the rice paper on it for about five minutes.
• Check the crab mixture. If it's very wet, you'll have to drain or squeeze out some of the moisture.
• Remove a sheet of rice paper from the water and put it on a clean cutting board. It's easy to tear the rice paper at this stage, so pat it dry gently.
• Spoon about 3/4 cup of the crab mixture on top and fold the edges of the rice paper over the filling. Set aside on the prepared baking sheet.
• Repeat with remaining rice papers and filling.
• Cover the baking sheet with plastic wrap and put it into the refrigerator for a half hour or an hour. This helps keep the crab cakes from breaking up in the next part.
• In a medium skillet, heat the oil over medium-high heat. Working in batches if necessary, place the crab cakes in the skillet and saute until golden brown. Turn the crab cakes and saute on second side until golden brown.
• For the sauce:.
• Combine homemade mayonnaise, chopped cilantro, lime zest, lime juice, grated ginger. Let this sit for at least an hour so the flavors mingle.

CRAB CAKES WITH LIME SAUCE

Steps:

• Grate the peel from the lime and squeeze the juice.
• Mix 1/2 of the lime juice you squeezed, 1/2 cup of the mayo, the salad dressing mix and the mustard in a medium bowl until well blended; add the crabmeat, 1/2 cup of the cracker crumbs and the onion; mix lightly but thoroughly.
• Shape into 16 patties; coat with remaining cracker crumbs.
• Cook patties, in batches of three or four, in a large nonstick skillet (spray lightly with nonstick cooking spray also), about two minutes on each side or until lightly browned and heated through.
• Mix remaining 1/2 cup Mayo, remaining lime juice and peel, the sour cream and salt to taste until well blended; serve with the crab cakes.