"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, by , is from COVENANT EATS 2015 CHURCH FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
John McCrosky

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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