Crab Cakes with Lime Pepper Crema

Crab Cakes with Lime Pepper Crema

This is a really tasty dish to make and makes for the perfect warm, summer evening together with a crisp white wine.

You can make it with real crab (ideal!), but it works well with the imitation crab, too.

Prep time 10 (+ 1hour inactive)

Cooking time 15 min

Serves 4

Ingredients – Crab Cakes

450 g crab meat

1 Tbsp parsley, chopped finely

1 Tbsp cilantro, chopped finely

1 pinch nutmeg

10 crackers, crumbled (Ritz Crackers or Saltines work well)

¼ cup mayonnaise

1 tsp DSF Mustard powder

1 tsp Lime Pepper

1 egg, beaten

½ cup Panko bread crumbs

1-2 Tbsp canola or avocado oil

Ingredients – Lime Pepper & Mustard Sauce

2 Tbsp mayonniase

2 Tbsp sour cream

½ tsp Lime Pepper

1 tsp water

½ tsp Sriracha *optional

Directions – Crab Cakes

1. Combine crab meat (don’t worry if there are clumps) with chopped herbs, nutmeg, and crackers. Add mayonnaise.
2. Beat egg and add ½ tsp Lime Pepper. Add to crab mixture.
3. Leave in the fridge for 1 hour to let the flavours infuse the crab meat. (Make sauce while waiting.)
4. Form into 4 equal-sized crab cakes, and dredge in Panko crumbs.
5. Heat oil in a skillet at medium-high heat. Cook the crab cakes for 7-8 minutes a side. (You may want to adjust heat once they are golden brown, so they don’t overcook.)
6. Place on a paper towel to remove any excess oil. Serve with Lime Pepper & Mustard Sauce on vegetables, or with a side salad. (It’s quite tasty when combined with our Low Carb Rice Salad!)

Directions – Lime Pepper & Mustard Sauce

1. Mix all the ingredients together, except the water.
2. Add water a little at a time, until the consistency will work well as a drizzle, but not be too runny or wet.
3. Set in the fridge until crab cakes are ready.
4. Drizzle over crab cakes when serving.