Low Carb Key West Crab Cakes With Mustard Sauce Recipes
CRABMEAT CAKES WITH MUSTARD SAUCE
Provided by Food Network
Categories main-dish
Time 1h35m
Yield 8 crab cakes
Number Of Ingredients 17
Steps:
- Prepare the crab cakes: Pulse the bread in a food processor to make coarse crumbs; spread out the crumbs on a sheet pan. In a large bowl, mix the crab, mayonnaise, egg yolk, celery and pickles. Form into 8 oval-shaped cakes. Dredge each crab cake in the breadcrumbs, coating them all over; place on a plate and refrigerate at least 1 hour.
- Make the sauce: In a small saucepan, melt 1 tablespoon butter. Stir in the flour, curry powder and paprika; cook until the flour and spices lose their raw smell, 1 to 2 minutes. Add the chicken broth and milk. Bring to a simmer and cook, stirring, until thickened, 5 minutes. Stir in the mustard and mustard seeds; simmer to develop the flavors, about 5 more minutes. Whisk in the remaining 1 tablespoon butter; add 1/2 teaspoon salt, and pepper to taste. Keep warm until ready to serve.
- Fry the crab cakes: Melt the 1 tablespoon butter with 1 tablespoon olive oil in a large skillet. Add the crab cakes; cook until browned on the bottom, 2 to 3 minutes. Turn and cook until evenly browned on all sides. Serve with the mustard sauce.
CRAB CAKES LOW CARB
Make and share this Crab Cakes Low Carb recipe from Food.com.
Provided by LisaAD
Categories Crab
Time 25m
Yield 20 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, mix all ingredients, except oil and Mustard Sauce until blended. Heat oil in a large skillet over medium-high heat. With a tablespoon, carefully spoon poker-chip size mini-cakes into the pan. (The batter will be very loose since there are no bread crumbs, but once the egg in 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 about 1 more minute. Cook in batches as necessary. Serve hot with mustard sauce.
- Mix all ingredients together in a small bowl. Refrigerate until ready to serve.
KEY WEST STYLE CRAB CAKES
Got this recipe from a cookbook my husband & I picked up on our honeymoon in the Keys. A few years later, stuck in snowy, land-locked IA where we live, we decided to make up a few batches of these with some Rum Runners and have a "Wish We Were in Key West" dinner party with a few friends.
Provided by Parrot Head Mama
Categories Crab
Time 51m
Yield 2-3 serving(s)
Number Of Ingredients 15
Steps:
- When preparing bacon, remove from pan and sautee onions, peppers, celery & garlic in bacon drippings.
- Transfer to a bowl, add crabmeat, herbs& breadcrumbs.
- Fold in egg & cream.
- Form into patties, size of your choice.
- Wrap & refrigerate atleast 30 minutes.
- Pan fry cakes in butter/oil til crispy on both sides, approximately 3 minutes per side.
- Serve with horseradish/mustard sauce.
Nutrition Facts : Calories 617.2, Fat 35.5, SaturatedFat 17.4, Cholesterol 272.4, Sodium 2418, Carbohydrate 21.3, Fiber 2.6, Sugar 4.3, Protein 51.3
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