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Crab cakes with key lime mustard sauce

Time 40 minutes
Yields Serves 4
Crab cakes with key lime mustard sauce
(Glenn Koenig / Los Angeles Times)

Crab cakes

1

In a mixing bowl, combine the crab meat (leave large lumps there), chives, cilantro, nutmeg, Old Bay seasoning, crackers, mayonnaise, mustard and egg, mixing well. Take a small amount of mixture and cook to check for seasoning.

2

Refrigerate the mixture for at least one hour to give the flavors time to develop. Shape the mixture into 4 crab cakes and coat well with panko bread crumbs. Place the crab cakes on a baking sheet or plate and chill for at least 1 hour, up to overnight, prior to cooking.

Key lime mustard sauce

1

In a bowl, combine the mayonnaise, mustard, lime juice and salt and pepper to taste. Cover and refrigerate until ready to serve the crab cakes.

Assembly

1

Heat the oven to 350 degrees.

2

Heat a large saute pan over medium-high heat until hot. Add enough butter or oil to form a thin layer of fat on the bottom of the pan, then add the julienned carrot, leeks and bell peppers. Cook, stirring frequently, until the vegetables are brightly colored and crisp-tender. Remove from heat and keep in a warm place.

3

Add more butter or oil as needed, and fry the crab cakes until browned on both sides (this will need to be done in batches). Place the cakes on a baking sheet and bake until cooked through, 15 to 20 minutes.

4

Divide the vegetables among 4 plates, and top each serving with a crab cake. Serve with the Key lime mustard sauce.


Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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