Crab Cakes With Key Lime Mayonnaise
Crab Cakes With Key Lime Mayonnaise
Ingredients
3/4 cup finely crushed saltine
cracker crumbs (from about 20 crackers)
1/4 cup finely chopped red bell
pepper (from 1 small pepper)
1/4 cup finely chopped
scallions (from 2 scallions), plus more for garnish
2 large egg yolks
3/4 tsp. kosher salt
1/2 tsp. Old Bay seasoning
1/2 tsp. Worcestershire sauce
1/4 cup,
plus 1/3 cup mayonnaise, divided
1 lb. fresh lump crabmeat,
drained and picked over
1/2 tsp. Key lime
zest plus 1 Tbsp. juice (from 1 Key lime)
2 Tbsp. unsalted butter
Mango Salsa
Mixed greens (optional)
Key lime slices, for garnish (optional)
Directions
Form Crab Cakes:
Stir together cracker crumbs, bell pepper,
scallions, egg yolks, salt, Old Bay, Worcestershire, and 1/4 cup of the
mayonnaise in medium bowl until combined. Gently fold in crab until combined.
Form crab mixture into 4 (3- to 3 1/2-inch-wide) patties.
Make Key Lime Mayonnaise:
Whisk together lime zest and juice with
remaining 1/3 cup mayonnaise in a small bowl until combined. Set aside.
Cook Crab Cakes:
Heat butter in a large cast-iron skillet
over medium-high until foamy. Add crab cakes to pan; cook until golden brown
and cooked through, 3 to 5 minutes per side, adjusting heat as needed to
prevent overbrowning. Remove from heat.
Garnish and serve:
Serve crab cakes with Mango Salsa,
mayo, and mixed greens, if desired. Garnish with scallions and Key lime slices,
if desired.
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