Spicy Crab Cakes with Key Lime Mustard Sauce
...Monday was Cinco de Mayo. It was also Mr. SGCC's birthday. In honor of this auspicious event, I offered to cook my dear one whatever he wanted for dinner, secretly hoping he'd say that he wanted to go out instead. He didn't. He wanted crab cakes. At home. Oh well, I could do that.
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I grabbed my car keys and headed over to the fish market to get some crab. Lucky for me (and him), they had gobs of gorgeous lump blue crab meat just chillin' in the display case. I bought twice as much as I needed. I couldn't help myself! It was so beautiful and I knew it wouldn't go to waste. I also looked for some more grouper cheeks while I was there, but I came up empty on that one.
I grabbed my car keys and headed over to the fish market to get some crab. Lucky for me (and him), they had gobs of gorgeous lump blue crab meat just chillin' in the display case. I bought twice as much as I needed. I couldn't help myself! It was so beautiful and I knew it wouldn't go to waste. I also looked for some more grouper cheeks while I was there, but I came up empty on that one.
...
Though I hadn't made crab cakes in quite a while, I knew I had a perfectly good recipe for them. However, never one to leave well enough alone, I went online in search of additional inspiration. I found it over at The Wednesday Chef and at Sunday Night Dinner. Both Luisa and Chuck had terrific crab cake recipes that really got my saliva flowing! I couldn't decide which one to use, so I cut and pasted both of them, added a few of my own touches and created the most fabulous crab cakes we'd ever had!
Though I hadn't made crab cakes in quite a while, I knew I had a perfectly good recipe for them. However, never one to leave well enough alone, I went online in search of additional inspiration. I found it over at The Wednesday Chef and at Sunday Night Dinner. Both Luisa and Chuck had terrific crab cake recipes that really got my saliva flowing! I couldn't decide which one to use, so I cut and pasted both of them, added a few of my own touches and created the most fabulous crab cakes we'd ever had!
...
...Sticking with the cardinal rule of crab cakes, I used as little filler as I could get away with. At those prices, I really wanted to taste that crab! Instead of seasoning my cakes with the standard Old Bay Seasoning, I took Chuck's advice and added some hot chili sauce in the form of Sriracha. That stuff is great! I put it on almost everything.
...My crab cakes were sweet and spicy, crispy, tender and meaty. They were just plain delicious! This recipe worked out wonderfully and I wouldn't change a thing about it. The crab really took center stage, with the rest of the ingredients being kind of like the backup singers. They added depth and layers of flavor, but they let the crab shine through. I served the crab cakes with a cool and creamy Key Lime Mustard Sauce and my Kitchen Sink Asian Slaw. Mr. SGCC was one happy birthday boy!
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...Spicy Crab Cakes with Key Lime Mustard Sauce
makes 8 crab cakes
...1 pound jumbo lump crabmeat
3/4 cup panko crumbs
3 tablespoons all purpose flour
1/4 cup mayonnaise
4 green onions, thinly sliced
1/4 cup fresh flat-leaf parsley, finely chopped
2 cloves garlic, finely minced
1 large egg, lightly beaten
2 teaspoons Sriracha sauce
salt and pepper to taste
4 tablespoons unsalted butter
1/4 cup olive oil
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Pick over the crabmeat to remove any shell or cartilage, trying not to break up the chunks too much.
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...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.
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...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 hot, with Key Lime Mustard Sauce (recipe follows).
....Key Lime Mustard Sauce
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1 cup mayonnaise
1 teaspoon sugar
2 tablespoons Dijon mustard
2 tablespoons key lime juice
3 dashes Tabasco sauce
salt to taste
..
Combine all ingredients, mix well and chill.
Combine all ingredients, mix well and chill.
..
Enjoy!
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Comments
I am absolutely in love with any seafood-cake. I can't think of any I wouldn't gobble up in seconds. Crab's one of the best!
Manggy- Thanks! You better believe that he loaded the dishwasher! Lol! That's the rule over here. I cook, he cleans! ;)
Jen- Thank you! Do try this. It is super easy and delicious!
RecipeGirl- Thanks! Crab cakes are not my favorite thing. In restaurants, they can be too greasy. So much better to make them yourself.
Peter- Very important not to be stingy with the crab! When is your birthday? I'll beam some up! ;)
Thanks, Lore! And Mr. SGCC thanks you too!:)
EAT!- I really like the panko too. I'd never tried it before. Way better than regular bread crumbs!
Susan- Thanks! I always try to find ways to use them when I can get nice ones.
Gretchen- It was! I'm glad you like the crab cakes. :)
Lisa- Welcome! I'm so glad you stopped by and that you liked the cakes!
Angela- $9.99! Holy Moly! I paid three times that! In the old days, we could catch our own blue crabs right here in the bay. Now, not so much.
Chez us- Thanks from both of us! Glad you like the crab cakes. If you make them, let me know how they turn out! :)
Nicole- Thank you so much! Sriracha is very common in Asian cooking. You can find it in any Asian market. Just ask for "Rooster Sauce". I put it on everything from sushi to omelets!
Ginny- Thanks! Glad you like them.
http://spice-o-life.blogspot.com/2008/04/crab-cake-with-dijon-sauce.html
I love the sauce you made here, Susan :)
Greatjob.
I don't eat crab and my husband loves it, particularly crab cakes. I am always looking for good recipe ideas because it's hard to improvise cooking foods you don't like (how do you know if they taste good if you don't like the base ingredients?) I will definitely make these for him in the near future. He will adore them.
http://artandaioli.blogspot.com/2008/05/i-love-you-i-love-blogging.html
You can read her BLOG profile here:
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Her live-in boyfriend's BLOG profile is here:
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Chiff0nade is a very disturbed and insanely jealous woman who has made several attempts at suicide. She has posted nonsense all over the internet about DocChuck and his wife.
You can read a lot of her admitted sordid past on her own website at:
http://profile.myspace.com/index.cfm?fuseaction=user.viewprofile&friendID=21664823
Louise ("chiffOnade") loves to post as me (DocChuck) with her drivel such as the BumbleBee crab nonsense. Sorry that she has invaded your wonderful website.
I'm so glad that you all liked my crab cakes. Like many of the things you see on this blog, they were born from the great inspiration that I get from all of you!
By the way, Mr. SGCC wanted me to thank you all for your happy birthday wishes.
Val- Hehe! My birthday is on Sunday and I'm definitely NOT cooking! ;)
Jescel- I will definitely check them out. :)
CookiePie- I'm penciling in the date. ;)
Obsessive- Lol! You got it! ;)
Nicole- Thank you so much! You are too sweet. I'm heading over to check it out! :)
Once I was rid of him, I made crabcakes practically every day until I was unable to tolerate them anymore.
I've just started to eat them again and have put this recipe in my keeper file!
Don't feed this troll.
For further details, please e-mail me at: chiffonade@hotmail.com.
Thank you.