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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

CEDER KEY CRAB CAKES with MUSTARD SAUCE Recipe

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This recipe for CEDER KEY CRAB CAKES with MUSTARD SAUCE is from COVENANT EATS 2015 CHURCH FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. crab meat (Packaged or fresh - moderate priced package will do fine)
2 tbsp. red bell pepper, diced fine
2 tbsp. green bell pepper, diced fine
2 tbsp. mayonnaise
2 large eggs
2 tbsp.flax seed, milled fine - or equal amount bread crumbs if carbs don't matter
1 tbsp. baking powder
1 tbsp. Worcestershire sauce
2 tbsp. seafood seasoning (like Old Bay)
2 tbsp. vegetable oil

MUSTARD SAUCE
¼ c. mayonnaise
¼ c. Dijon mustard
¼ tsp. lemon juice
Directions:
Directions:
1. In a large bowl, mix together all ingredients excluding oil, except the canola oil and Mustard Sauce ingredients.
2. In a small bowl, combine all Mustard Sauce ingredients.
3. Heat the vegetable oil in a large heavy (cast iron is best) skillet over medium-high heat.
4. Carefully spoon the batter in rounded tablespoons into the pan. It will be loose like hash browns, as the egg cooks it will form into a patty.
5. Cook the crab cakes about 2 minutes or until firm, and then flip and cook on the other side for about 1 more minute.
6. Continue cooking in batches until you’ve used up all of the batter.
Serve immediately with Mustard Sauce.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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