Key West Crab Cakes With Mustard Sauce
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Serves/Makes: 8
Ready in: 30-60 minutes
- 1 pound crab meat
- 1 tablespoon small diced red bell pepper
- 1 tablespoon diced green bell 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 or seafood seasoning
- 2 tablespoons canola oil
***Mustard Sauce***
- 1/4 cup heavy mayonnaise
- 1/4 cup Dijon mustard
- 1/4 teaspoon fresh lemon juice
In a large bowl, mix all ingredients, except oil and mustard sauce until blended. Heat oil in large skillet over medium-high heat. With a tablespoon, carefully spoon poker-chip size mini-cakes into 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 one 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. For Mustard Sauce: Mix all ingredients together in a small bowl. Refrigerate until ready to serve.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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