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….
CITRUS LUMP CRAB CAKES
Ingredients
- 2 ½ lb Dungeness Crab Meat
- 1 ? cup oyster cracker crumbs
- ? cup hickory-smoked mustard
- 3 ea. Lemons, cut in half
- ? cup mayonnaise
- 1 tsp Old Bay Seasoning
- 1 egg
- 3 tbsp butter, melted
- 1 tbsp dry mustard
- 1 juice of lime
- 1 cup mayonnaise
- 1 ¼ cup of sour cream
- ¾ tbs Tabasco sauce
- ? tbsp Dijon mustard
- Pinch white pepper
Crab Cakes
Tangy Mustard Sauce
Instructions
- Preheat oven to 425 degrees.
- Squeeze excess liquid from lump crab and place in mixing bowl. Toss with oyster crackers crumbs and Old Bay seasoning.
- In another bowl, mix mayo with mustard and egg, then combine with the crab mixture until well blended.
- Divide mixture into 12 one-inch thick cakes, and for with your hands into patty.
- 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.
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