Spicy Crab Cakes With Key Lime Mustard Sauce Recipes

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CRABMEAT CAKES WITH MUSTARD SAUCE



Crabmeat Cakes with Mustard Sauce image

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 8 crab cakes

Number Of Ingredients 17

6 slices white bread, crusts removed
1 pound lump crabmeat, picked over for shells
1/2 cup mayonnaise
1 large egg yolk
1 stalk celery, finely chopped
1/4 cup finely chopped dill pickles
1 tablespoon unsalted butter, for frying
1 tablespoon olive oil, for frying
2 tablespoons unsalted butter
1 tablespoon all-purpose flour
2 teaspoons curry powder
1 teaspoon paprika
1/2 cup low-sodium chicken broth
1 cup milk
3 tablespoons whole-grain mustard
2 teaspoons yellow mustard seeds
Kosher salt and freshly ground pepper

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.

SOUTHERN-STYLE CRAB CAKES WITH COOL LIME SAUCE



Southern-Style Crab Cakes with Cool Lime Sauce image

Be the life of the party by serving our Southern-Style Crab Cakes with Cool Lime Sauce. These crisp crab cakes are made extra delicious with the deliciously tart crab cake sauce.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 9 servings

Number Of Ingredients 8

zest and juice from 1 lime, divided
1 cup KRAFT Real Mayo, divided
1 env. (0.7 oz.) GOOD SEASONS Italian Dressing Mix
2 Tbsp. GREY POUPON Country Dijon Mustard
2 cans (6 oz. each) crabmeat, drained, flaked
25 round buttery crackers, finely crushed, divided
1 green onion, chopped
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

Steps:

  • Mix half the lime juice, 1/2 cup mayo, dressing mix and mustard in medium bowl until blended. Add crabmeat, 1/2 cup cracker crumbs and onions; mix lightly.
  • Shape into 18 (1/2-inch-thick) patties; coat with remaining cracker crumbs.
  • Cook, in batches, in large nonstick skillet on medium heat 2 min. on each side or until heated through and golden brown on both sides. Meanwhile, mix sour cream, lime zest, and remaining mayo and lime juice until blended.
  • Serve crab cakes with the lime sauce.

Nutrition Facts : Calories 290, Fat 25 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 770 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 99 g

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

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.

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

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 WITH CREOLE MUSTARD SAUCE



Crab Cakes with Creole Mustard Sauce image

Provided by Food Network

Categories     appetizer

Time 21m

Yield 4 servings

Number Of Ingredients 20

2 cups mayonnaise
2 egg yolks
2 tablespoons chopped fresh tarragon leaves
1 tablespoon minced yellow onion
2 teaspoons Worcestershire sauce
1 teaspoon hot pepper sauce
2 tablespoons dry mustard
1 teaspoon crab boil seasoning (recommended: Old Bay)
1 teaspoon salt
1 teaspoon ground black pepper
2 pounds lump crabmeat
2 cups panko bread crumbs
Vegetable oil, for grilling
Mixed spring greens, for serving
Creole Mustard Sauce, recipe follows
1 cup mayonnaise
1 jalapeno pepper
1 red bell pepper
3 tablespoons Dijon mustard
2 tablespoons chopped fresh chives

Steps:

  • Preheat a George Foreman Grill to 325 degrees F.
  • In a large bowl, mix mayonnaise, egg yolks, tarragon, onion, Worcestershire, hot sauce, and seasonings. Fold in crabmeat and bread crumbs. Form mixture into 2-inch balls.
  • Coat grill with a thin layer of vegetable oil. When oil is hot, grill crab cakes, in batches, for 5 to 6 minutes each, turning over after 3 minutes or when golden brown.
  • Transfer crab cakes to a bed of spring greens and drizzle with Creole Mustard Sauce.
  • Place all ingredients in a blender and blend until well combined. Refrigerate until ready to use.

SPICY CRAB CAKES



Spicy Crab Cakes image

To obtain best results, use jumbo lump crabmeat. You can use regular, be sure it is fresh. The juices add flavor, so please do not drain. Cooking time reflects time to chill. From Legal Seafood.

Provided by Bev I Am

Categories     Crab

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 9

1/3 cup mayonnaise
1 teaspoon mayonnaise
1 teaspoon dry mustard
1/2 teaspoon Dijon mustard
hot pepper sauce (such as Tabasco)
1/2 teaspoon bottled horseradish
1 large egg, beaten
1/2 cup saltine, finely crushed
12 ounces fresh crabmeat, picked over for shells and cartilage

Steps:

  • Preheat oven to 400 degrees F.
  • In a large bowl mix together mayonnaise, both mustards, a generous dash of hot sauce, horseradish, and the egg.
  • Gently stir in the saltines and crabmeat.
  • You may form the crabcakes immediately, however allowing the mixture to sit in the refrigerator for 1 hour will make the shaping easier.
  • Divide the mixture into 4-6 large crabcakes, and place on a lightly oiled or nonstick baking sheet. (Or make to your desired size - I use a 1/4 cup measure - and adjust your cooking time appropriately ).
  • Bake for 15-20 minutes , or until a light golden brown.
  • Serve immediately.
  • Variation:.
  • Baltimore Crab Cakes: Add a dash of Worcestershire sauce and Old Bay Seasoning to taste.

Nutrition Facts : Calories 201.2, Fat 9.9, SaturatedFat 1.6, Cholesterol 108.4, Sodium 485.4, Carbohydrate 10.1, Fiber 0.3, Sugar 1.6, Protein 17.3

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