Key West Style Crab Cakes Food

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KEY WEST STYLE CRAB CAKES



Key West Style Crab Cakes image

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

1 lb crabmeat (I use canned,lump)
2 slices bacon (cooked crisp & crumbled)
2 tablespoons onions (minced)
1/2 red bell pepper (cleaned & chopped fine)
1/2 green bell pepper (cleaned & chopped fine)
1 celery rib (chopped fine)
1 clove garlic (minced)
1/4 cup fresh herb (parsley, cilantro, basil)
3 -4 tablespoons breadcrumbs
1 1/2 teaspoons Old Bay Seasoning
salt and pepper
1 pinch cayenne
1 egg (beaten)
1 -2 tablespoon heavy cream
3 tablespoons butter or 3 tablespoons oil

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

LOW CARB KEY WEST CRAB CAKES WITH MUSTARD SAUCE



Low Carb Key West Crab Cakes with Mustard Sauce image

Provided by Food Network

Categories     appetizer

Time 29m

Yield 18 servings

Number Of Ingredients 14

1 pound blue crabmeat
1 tablespoon small diced red bell pepper
1 tablespoon small diced green bell pepper
1 tablespoon finely chopped fresh parsley leaves
1 tablespoon heavy mayonnaise
2 eggs
1 tablespoon baking powder
1 tablespoon Worcestershire sauce
1 1/2 teaspoons Maryland-style crab seasoning (recommended: Old Bay)
2 tablespoons canola oil
Mustard Sauce, recipe follows
1/4 cup heavy mayonnaise
1/4 cup Dijon mustard
1/4 teaspoon fresh lemon juice

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.

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