RECIPE: Low crab key west crab cakes with mustard sauce
1 pound crabmeat
1 tablespoon small diced red pepper
1 tablespoon diced green pepper
1 tablespoon finely chopped fresh parsley leaves
2 tablespoons heavy mayonnaise
1 tablespoon baking powder
1 tablespoon worcestershire sauce
1 1/2 teaspoon maryland-style crab seasoning
(recommended: old bat)
2 tablespoons canola oil
mustaed sauce, recipe follows
In a large bowl, mix all ingredients, execpt oil and mustard
sauceuntil blended Heat oil in large skillet over medium- high heat. With a tablespoon, careful spoon poker-chip size mini-cakes into pan. (The batter will bevery loose since
there are no bread crumbs, but once the eggin 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 about1 more minute. Cook in batches as necessery. Serve hot with mustard sauce.
1/4 cup hearvy mayonnaise
1/4 cup dijon mustaed
1/4 teaspoon fresh lemon juice
Mix all ingredients together in a small bowl. Refrigerate until ready to serve.
I made these tonight and dh and i both like them.