Key Lime Pasta With Crab And Mustard Sauce Recipes

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SPICY CRAB CAKES WITH KEY LIME MUSTARD SAUCE



Spicy Crab Cakes With Key Lime Mustard Sauce image

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).

Provided by dojemi

Categories     Crab

Time 1h25m

Yield 8 crab cakes

Number Of Ingredients 18

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

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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.

KEY LIME MUSTARD SAUCE OLIVIA'S, OLD KEY WEST RECIPE - (4.1/5)



Key Lime Mustard Sauce Olivia's, Old Key West Recipe - (4.1/5) image

Provided by MJH

Number Of Ingredients 6

1/4 cup Honey
1 cup Honey Dijon Dressing
3/8 cup Key Lime Juice
1 tablespoon White Vinegar
1/2 cup Mayonnaise
3/8 cup Stone Ground Mustard

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Steps:

  • Mix all ingredients together in large bowl until incorporated

CRAB CAKES WITH LIME SAUCE



Crab Cakes with Lime Sauce image

Reel in a breezy taste of the seashore with these delectable, crispy-coated crab cakes. The refreshing, lip-smacking lime sauce adds a delightful summery tang to this old-fashioned favorite. -Marjie Gaspar, Oxford, Pennsylvania

Provided by Taste of Home

Categories     Appetizers     Dinner

Time 25m

Yield 3 servings

Number Of Ingredients 10

2 cans (6 ounces each) lump crabmeat, drained
1 green onion, chopped
1 tablespoon Dijon mustard
1 teaspoon Italian salad dressing mix
1-1/2 cups crushed butter-flavored crackers (about 35), divided
1 cup mayonnaise, divided
2 tablespoons lime juice, divided
1/4 cup canola oil
1/4 cup sour cream
1-1/2 teaspoons grated lime zest

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Steps:

  • In a large bowl, combine the crab, onion, mustard, dressing mix, 1 cup cracker crumbs, 1/2 cup mayonnaise and 1 tablespoon lime juice. Shape into six patties; coat with remaining cracker crumbs. , In a large skillet, heat oil over medium heat. Cook crab cakes for 3-4 minutes on each side or until lightly browned. , For lime sauce, in a small bowl, combine the sour cream, lime zest, and remaining mayonnaise and lime juice until blended. Serve with crab cakes.

Nutrition Facts : Calories 1039 calories, Fat 92g fat (15g saturated fat), Cholesterol 90mg cholesterol, Sodium 1207mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 1g fiber), Protein 16g protein.

CRAB CAKES WITH KEY LIME AIOLI RECIPE - (5/5)



Crab Cakes with Key Lime Aioli Recipe - (5/5) image

Provided by Texaschef11

Number Of Ingredients 26

* Key Lime Aioli:
1 * 1 cup mayonnaise
1/4 * 1/4 cup key lime juice
1 * 1 tsp minced fresh garlic
1/4 * 1/4 tsp anchovy paste
2 * 2 tsp dry mustard
2 * 2 tbsp fresh parsley
2 * 2 Tbsp fresh dill
1 * 1 tsp sea salt
1 * 1 tsp freshly ground pepper
* Cover and refridgerate at least 2 hours
* Crab Cake:
1 * 1 cup bread crumbs + extra for coating
1 * 1 lb cooked lump crab
1 * 1 tsp dry mustard
1 * 1 egg, lightly beaten
1 * 1 tsp minced garlic
1/2 * 1/2 cup finely diced green pepper
1 * 1 tsp Jamacian jerk seasoning
3 * 3 Tbsp key lime juice
1/3 * 1/3 cup mayonnaise
* Olive oil for frying
1 * 1 small onion, chopped fine
1 * 1 tsp freshly ground Pepper
1 * 1 tsp sea salt
* Fresh lemon wedges (2 lemons)

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Steps:

  • Mix all ingredients for key lime aioli first, it must sit in the refigerator for at least 2 hours. Warm olive oil in a saute pan. Add 1/2 cup finely diced green pepper, 1 small finely diced small yellow onion, 1 tsp minced garlic. Saute until tender (about 5 minutes). Transfer above to non-metalic bowl and stir in 1/3 cup mayo, 1 lightly beaten egg, 2 tbsp key lime juice, 1 tsp Jamaican jerk seasoning, and 1 tsp dry mustard. Mix in 1 lb cooked lump crab, 1 tsp sea salt, 1 tsp fresh ground pepper, and 1 cup bread crumbs. Shape into 2 inch diameter cakes. Spread some bread crumbs on a plate and roll cakes in crumbs to coat. Transfer to a baking sheet and refrigerate for 30 to 45 minutes. Fry cakes in about 1/4 cup olive oil in a large fry pan. Transfer to paper towels. Serve with key lime aioli and slices of fresh lemon.

KEY LIME PASTA WITH CRAB AND MUSTARD SAUCE



Key Lime Pasta With Crab and Mustard Sauce image

The tart flavors of the small Key limes is best, but the larger Persian and Tahitian limes are just fine for this dish. For ZWT 5 from The Sugar Mill Caribbean Cookbook.

Provided by kellychris

Categories     Crab

Time 15m

Yield 1 dish, 6-8 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
4 shallots, minced
2 tablespoons Dijon mustard
1 tablespoon grainy mustard
1 cup white wine
2 cups heavy cream
1 1/2 lbs cooked crab or 1 1/2 lbs lobster meat
1/2 teaspoon cayenne
salt and pepper, to taste
1 1/2 lbs linguine, cooked and drained
1 grated lime, zest of

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Steps:

  • In a saucepan, heat olive oil. Add shallots.
  • Saute slowly for 1 minute.
  • Add the two mustards and white wine.
  • Cook and stir for 1 minute, then add cream.
  • Simmer til thickened.
  • Add lobster or crab, cayenne, and salt and pepper to sauce.
  • Add the sauce to the hot pasta and toss.
  • Garnish with lime zest. Serve.

Nutrition Facts : Calories 881.1, Fat 37, SaturatedFat 19.4, Cholesterol 175.6, Sodium 460.1, Carbohydrate 91.9, Fiber 3.9, Sugar 3.6, Protein 36.9

KEY LIME SAUCE



Key Lime Sauce image

My husband LOVES Key Lime Pie. After a recent trip to Florida, he got a hankering for some, so luckily I found Recipe #161578 Kelly's Rich & Creamy Key Lime Pie which is just delicious and easy to make. But DH wanted me to drizzle a key lime sauce over the pie. So here is a recipe I found that, if desired, goes great with Peacefulnightdove's recipe. This would also be good drizzled over bread pudding, among other things.

Provided by Debloves2cook

Categories     Sauces

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 6

1 tablespoon cornstarch
1/2 cup granulated sugar, plus
1 tablespoon granulated sugar
1/2 cup key lime juice
1/4 cup water, plus
3 tablespoons water

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Steps:

  • In a small bowl, dissolve the cornstarch in the 3 tablespoons of water.
  • In a small non-aluminum saucepan stir together the sugar, the lime juice and 1/4 cup of water. Bring to a boil over moderate heat to dissolve the sugar.
  • Stir in the cornstarch mixture and boil, stirring, for about 30 seconds or until the lime sauce thickens.

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