Low Carb Key West Crab Cakes With Mustard Sauce
Mini Crab Cakes
Creole Crab Cakes
Zucchini Crab Cakes



Request From: "Kristen Tidwell" >
I am looking for a really good crab cake. Appreciate your help


from a friend,

Low Carb Key West Crab Cakes With Mustard Sauce

1 pound crabmeat
1 tablespoon small diced red pepper
1 tablespoon diced green pepper
1 tablespoon finely chopped fresh parsley leaves
2 tablespoons heavy mayonnaise
2 eggs
1 tablespoon baking powder
1 tablespoon worcestershire sauce
1 1/2 teaspoon maryland-style crab seasoning
(recommended: old bay)
2 tablespoons canola oil
mustard sauce, recipe follows

In a large bowl, mix all ingredients, execpt oil and mustard
sauceuntil blended Heat oil in large skillet over medium- high heat. With
a
tablespoon, careful spoon poker-chip size mini-cakes into pan. (The batter
will bevery loose since
there are no bread crumbs, but once the eggin 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 about1 more minute. Cook in batches as necessery.
Serve hot with mustard sauce.

Mustard Sauce

1/4 cup hearvy mayonnaise
1/4 cup dijon mustaed
1/4 teaspoon fresh lemon juice

Mix all ingredients together in a small bowl. Refrigerate until ready to
serve.



Mini Crab Cakes

7 slices firm white bread, cut up
1/4 cup mayonnaise
1 large egg
1 tablespoon bottled hot red pepper sauce
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 cup finely minced celery
1/3 cup minced red sweet pepper
2 tablespoons minced onion
1 pound fresh lump or jumbo crabmeat, or 1 can (16 oz.) refrigerated,
pasteurized crabmeat, picked over
2 tablespoons chopped fresh flat-leaf parsley
6 teaspoons olive oil, divided
Fresh parsley and lemon slices, for garnish
Hot red pepper sauce, for serving (optional)
Jalapeno sauce, for serving (optional)

Pulse bread in food processor to fine crumbs.
Whisk mayonnaise, egg, red pepper sauce, lemon juice, Worcestershire
sauce and salt in bowl. Stir in 3/4 cup of the bread crumbs, celery, bell
pepper and onion. Gently stir in crab. Cover and refrigerate 2 hours.
Transfer remaining bread crumbs to a large shallow dish; toss with
parsley. Place a 25-inch-long piece of waxed paper on flat surface. Pack a
level measuring tablespoon with crab mixture and drop onto breadcrumbs;
gently turn to coat and shape into 1 1/2-inch cake. Place on waxed paper.
Repeat. Heat oven to 350 degree F. Lightly coat a large cookie sheet with
vegetable cooking spray. Heat 1 1/2 teaspoons oil in a large nonstick
skillet over medium-high heat. Add about 8 to 10 crab cakes to skillet and
cook 1 1/2 to 2 minutes per side, until golden. Transfer to prepared
sheet.
Repeat with remaining oil and crab cakes.
Bake crab cakes 10 minutes, until heated through. Garnish with parsley
and lemon slices and serve with red pepper sauce and jalapeno sauce, if
desired. Makes about 36 cakes. (Nutrition facts are based on 1 crab cake
per
serving.)
Make-Ahead Tip:Transfer browned cakes to an airtight container and freeze
up
to 1 week. Thaw 30 minutes in the refrigerator. Bake for 12 to 13 minutes,
or until heated through.


Creole Crab Cakes


Source: Better Homes and Gardens
1 stalk celery, finely chopped
1 small onion, finely chopped (1/3 cup)
1 tablespoon olive oil
1 egg, beaten
1/4 cup mayonnaise or salad dressing
1/2 teaspoon dry mustard
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground red pepper
1-1/2 cups soft French bread crumbs
8 ounces fresh cooked crab meat or canned crab meat, drained, flaked, and
cartilage removed (about 1 1/2 cups)
3 tablespoons finely chopped red sweet pepper
3 tablespoons olive oil
Purchased tartar sauce
3 tablespoons finely chopped green sweet pepper

Cook celery and onion in the 1 tablespoon olive oil in a skillet until
tender; cool slightly. Combine egg, mayonnaise or salad dressing, dry
mustard, garlic powder, onion powder, and ground red pepper in a mixing
bowl. Add celery mixture, bread crumbs, crab meat, and the red and green
sweet pepper. Mix well. Shape into 12 cakes. Cook the crab cakes in the 3
tablespoons olive oil in a large skillet for 2 to 3 minutes on each side
or until lightly browned. Serve with tartar sauce. Makes 12 appetizer
servings.


Zucchini Crab Cakes

Source: Better Homes and Gardens

6 teaspoons cooking oil
1 cup coarsely shredded zucchini (about 5 ounces)
1/4 cup thinly sliced green onions
1 egg, beaten
1/2 cup seasoned fine dry bread crumbs
1 tablespoon Dijon-style mustard
1/2 teaspoon snipped fresh lemon thyme or snipped fresh thyme
1/8 to 1/4 teaspoon ground red pepper (optional)
8-ounces fresh cooked crabmeat,* chopped (1-1/2 cups)
2 large red and/or yellow tomatoes, cut into 1/4-inch-thick slices
Red and/or yellow cherry tomatoes (optional)
1 large lemon or lime, cut into wedges (optional)
1/2 cup dairy sour cream
3 tablespoons minced yellow and red tomatoes
1 to 2 tablespoons lemon or lime juice
1/8 teaspoon seasoned salt

Tomato-Sour Cream Dipping Sauce (optional)(recipe follows) In a large
skillet heat 2 teaspoons of the cooking oil. Cook and stir the zucchini
and green onions about 3 minutes or until vegetables are just tender and
the liquid is evaporated. Cool slightly. In a large mixing bowl combine
the beaten egg, bread crumbs, Dijon-style mustard, lemon thyme, and, if
desired, red pepper. Add the zucchini mixture and crabmeat; mix well.
Using about 1/4 cup of the mixture for each crab cake, shape into 8
patties, 1/2 inch thick and 2-1/2 inches in diameter. Brush both sides of
the crab cakes lightly with the remaining 4 teaspoons of oil. Place crab
cakes directly on a lightly oiled, preheated grill rack. Grill crab cakes
on an uncovered grill directly over medium-hot coals for 6 to 8 minutes or
until golden brown, turning once. To serve, overlap 2 crab cakes on
individual salad plates along with sliced tomatoes. Garnish with cherry
tomatoes and lemon or lime wedges, if desired. Serve with Tomato-Sour
Cream Dipping Sauce. Makes 4 side-dish servings (2 crab cakes with 2
tablespoons sauce). *Note: Purchase about 1-1/4 pounds crab legs to get 8
ounces crabmeat. Tomato-Sour Cream Dipping Sauce: In a small mixing bowl
stir together dairy sour cream, minced yellow and red tomatoes, lemon or
lime juice, and seasoned salt. Cover and chill. Serve with crab cakes.
Makes about 3/4 cup. Make-Ahead Tip: Prepare Tomato-Sour Cream Dipping
Sauce; cover and chill up to 4 hours.

from me to you

Linda in Tennessee



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