CITRUS LUMP CRAB CAKES

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Happy First Day of Spring! I am getting excited to share some of my favorite summer/spring recipes that I can’t live without, and I figured the first day of spring is the perfect time to share one of my all time favorite ones! This is a dish Belinda used to make all the time in my FL days, and I have now brought it to my family, and it is SO good! Get ready to be transported to a FL beach view restaurant with this one….

WHAT YOU'LL NEED

 

CRAB CAKES

  • 2 ½ lb Dungeness Crab Meat

  • 1 ⅛ cup oyster cracker crumbs

  • ⅛ cup hickory-smoked mustard

  • 3 ea. Lemons, cut in half

  • ⅛ cup mayonnaise

  • 1 tsp Old Bay Seasoning

  • 1 egg

  • 3 tbsp butter, melted

TANGY MUSTARD SAUCE
 

  • 1 tbsp dry mustard

  • 1 juice of lime

  • 1 cup mayonnaise

  • 1 ¼ cup of sour cream

  • ¾ tbs Tabasco sauce

  • ⅓ tbsp Dijon mustard

  • pinch white pepper

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WHAT TO DO 

1. Preheat oven to 425 degrees.

2. Squeeze excess liquid from lump crab and place in mixing bowl. Toss with oyster crackers crumbs and Old Bay seasoning. 

3. In another bowl, mix mayo with mustard and egg, then combine with the crab mixture until well blended. 

4. Divide mixture into 12 one-inch thick cakes, and for with your hands into patty.

5. Place cakes on buttered baking sheet and drizzle a few drops of butter over each. 

6. Place in preheated oven and bake until golden brown. 

7. Garnish with fresh dill. 

SHOP THE POST

FoodLiving With Landyn -recipe, summer, spring, food, crab, crab cake, tropical, citrus, dinner, lunch, appetizer, florida, belindaComment