Crab Cakes With Lime Sauce Food

SOUTHERN-STYLE CRAB CAKES WITH COOL LIME SAUCE

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.

CRAB CAKES WITH LIME SAUCE

Steps:

• Grate the peel from the lime and squeeze the juice.
• Mix 1/2 of the lime juice you squeezed, 1/2 cup of the mayo, the salad dressing mix and the mustard in a medium bowl until well blended; add the crabmeat, 1/2 cup of the cracker crumbs and the onion; mix lightly but thoroughly.
• Shape into 16 patties; coat with remaining cracker crumbs.
• Cook patties, in batches of three or four, in a large nonstick skillet (spray lightly with nonstick cooking spray also), about two minutes on each side or until lightly browned and heated through.
• Mix remaining 1/2 cup Mayo, remaining lime juice and peel, the sour cream and salt to taste until well blended; serve with the crab cakes.

SPICY CRAB CAKES WITH KEY LIME MUSTARD SAUCE

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.

DELICIOUS SOUTHERN CRAB CAKES WITH COOL LIME SAUCE

Steps:

• LIME SAUCE:.
• Combine, in small bowl, remaining 1/4-cup mayonnaise, 1/2-tablespoon mustard, juice from a lime quarter and sour cream. Chill until ready to serve.
• CRAB CAKES:.
• Chop onions into 1/4-inch pieces. Place in large bowl.
• Cut lime in quarters and squeeze juice of one quarter over onions.
• Add 1/4-cup mayonnaise, dressing mix, and 1/2- tablespoon mustard. Mix until well blended.
• Crush seven crackers while adding to mayonnaise mixture. Add crabmeat and mix well.
• Shape into four 1/4-inch thick patties.
• Preheat large saute pan on medium-high 2-3 minutes.
• Crush remaining 6 crackers onto a plate. Lightly coat patties with crackers, then place in saute pan.
• Cook 12-15 minutes turning as needed to brown and heat thoroughly.
• Serve crab cakes with lime sauce and enjoy!

SPICY CRAB CAKES WITH LEMON AIOLI SAUCE

Steps:

• Heat a medium size pan over medium heat. Add the butter. Once melted add the shallot, 1 clove of garlic and red pepper. Lightly saute until tender, about 3 minutes. Season with salt and pepper. Remove from heat and allow to cool.
• In a medium bowl, mix together mayonnaise, Dijon mustard, lemon zest, crab boil seasoning, fresh parsley, 1/2 cup of the panko and egg. Mix in cooked vegetables, hot sauce, and salt and pepper, to taste. Add crabmeat and stir well.
• Form crab cakes using about 2 tablespoons of crab mixture for each cake.. Flatten until they're about 3/4 inches high. Dip the cakes into the remaining panko.
• Add oil to a large skillet over high heat. Add crab cakes and saute, flipping once, until golden brown and crisp, about 5 to 6 minutes per side. Serve with Lemon Aioli.
• In a medium bowl, mix all the ingredients together.

CRAB CAKES WITH SPICY CREAM

Steps:

• Preheat the oven to 425 degrees. Spray a baking sheet with canola oil cooking spray.
• Heat the oil in a nonstick skillet over a medium-high heat. Add the scallion, green pepper, and jalapeno and cook until the peppers soften slightly, about 3 minutes. Add the ginger and garlic and cook for one minute more. Set aside to cool slightly.
• In a large mixing bowl combine the pepper-scallion mixture with the crab, lime zest, lime juice, cilantro, egg, 1/2 cup of the Panko, 1 tablespoon of the mayonnaise, and the salt.
• Put the remaining 1/2 cup Panko on a plate. Form the crab mixture into 8 crab cakes and gently roll each in the Panko and place on the prepared baking sheet. Spray the tops of the crab cakes with the canola oil cooking spray to coat lightly.
• Bake the crab cakes until they are golden brown on the bottom, about 10 minutes. Gently turn them over and cook for 10 minutes on the other side. In the meantime, in a small bowl stir together the yogurt with the remaining 2 tablespoons mayonnaise and the chili-garlic sauce.
• To serve, top each crab cake with about 1/2 teaspoon of the spicy cream and one cilantro leaf.
• Excellent source of: Copper, Phosphorus, Protein, Selenium, Vitamin B6, Vitamin B12, Vitamin C, Vitamin K, Zinc
• Good source of: Calcium, Folate, Magnesium, Manganese, Niacin, Potassium, Vitamin B6

CRAB CAKES WITH LIME SAUCE

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.

CRAB CAKES WITH REMOULADE SAUCE

Steps:

• To make sauce, combine all ingredients in a medium bowl and whisk well. Cover and hold in refrigerator.
• To make crab cakes, combine mayonnaise, egg, red onion and parsley in a large bowl, stirring well with a fork.
• Add crab, 1 cup bread crumbs, seafood seasoning, salt, pepper, paprika and cayenne. Stir until combined; the mixture will be fairly loose and wet.
• Shape mixture into 8 patties of equal size. Coat each patty in remaining bread crumbs to make a crust.
• In a large skillet, heat oil over medium heat and cook patties for about 8 minutes, turning just once about halfway through cooking, just until uniformly golden brown.
• Meanwhile, brush hamburger buns with melted butter and toast at 400 degrees F just until they begin to brown at edges.
• To serve, place patty on each bun, top with remoulade sauce and desired trimmings. Serve with extra sauce and lemon wedges on the table.

FLORIDA CRAB CAKES WITH AVOCADO BUTTER

Steps:

• Combine breadcrumbs, mayonnaise, parsley, dijon, green onion, 2 tsp lime juice, chili and Worcestershire sauce. Mix until combined.
• Mix in egg into breadcrumb mixture.
• Fold in crabmeat in to the breadcrumb mixture.
• Form into 8 patties. Cover and refrigerate for at least 30 minutes.
• Meanwhile in a food processor, add avocado, lime juice, salt and pepper. Process until smooth. Cover and refrigerate.
• In skillet melt butter and fry cakes in batches until golden brown. About 2-3 minutes per side.
• Transfer cakes to paper towel to drain.
• Arrange 2 cakes on 4 plates and put a dollop of avocado butter on top of each.

CRAB CAKES & LIME CHILLI MAYO

Steps:

• To make crab cakes, place crabmeat, mayonnaise, grenn onions and parsley ina bowl and mix to combine. Divide mixture into 16 equal portions and shape into patties. Dip each patty in beaten egg and coat in panko. Pace coated patties on a tray and refrigerate for 30 mins to firm up.
• Heat 40g butter in non-stick frypan over moderate heat. Fry patties (in batches) for 6 minutes or until golden and cooked through, turning once, adding more butter to pan if needed.
• To make lime and chilli mayonnaise, place all ingredients in a bowl and stir to combine. Set aside.
• Serve with a garnish of coriander leaves and lime and chilli mayonnaise on the side.

CRAB FRITTERS WITH SPICY LIME SAUCE

Steps:

• Make sauce:
• Mix all ingredients in large bowl to blend. Cover and chill at least 1 hour or overnight to develop flavors.
• Make fritters:
• Mix mayonnaise, mustard, lemon peel and hot pepper sauce in medium bowl to blend. Mix in crabmeat. Season to taste with salt and pepper. Shape crab mixture into six 2 1/4-inch-diameter patties, using 1/4 cup mixture for each. Place fritters on baking sheet. Cover and refrigerate at least 3 hours.
• Cut all peel and white pith from grapefruits. Using small sharp knife, cut between membranes to release segments. Repeat with oranges. Chill segments until ready to serve.
• Place panko in shallow dish. Cost each fritter with panko, pressing to adhere. Pour oil into heavy large skillet to depth of 1/2 inch and heat to 350°F. Cook fritters in batches until brown and heated through, about 2 minutes per side. Drain fritters on paper towels.
• Fan avocado slices and grapefruit and orange segments on plates. Drizzle 1 tablespoon sauce over each plate. Top each with 1 fritter. Sprinkle cilantro and chives over and serve.

SPICED CRAB CAKES WITH LEMON & LIME AïOLI

Steps:

• Combine the crab, spring onions, chilli and coriander in a large bowl. Heat a small frying pan and toast the sesame seeds. While they're still hot, use a pestle and mortar to roughly grind, then tip into the bowl with the crab. Add the breadcrumbs, egg yolk and seasoning, and mix lightly. Shape into 6 patties and chill for at least 30 mins.
• For the aïoli, mix the mayonnaise, zests and a squeeze of lemon juice. Heat 0.5cm depth oil in a non-stick frying pan. Dust the crab cakes with a little flour and fry gently for 3 mins on each side until crisp and golden. Drain on kitchen paper. Serve the crab cakes with the zesty mayonnaise, wedges of lime and a few coriander leaves scattered over the top.