Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Key West Crab Cakes With Mustard Sauce
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- #26425
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 pound crab meat
1 tablespoon small diced red bell pepper
1 tablespoon diced green bell pepper
1 tablespoon finely chopped fresh parsley leaves
2 tablespoons heavy mayonnaise
2 eggs
1 tablespoon baking powder
1 tablespoon Worcestershire sauce
1 1/2 teaspoon Maryland-style crab or seafood seasoning
2 tablespoons canola oil
Mustard Sauce
1/4 cup heavy mayonnaise
1/4 cup Dijon mustard
1/4 teaspoon fresh lemon juice
directions
In a large bowl, mix all ingredients, except oil and mustard sauce until blended.
Heat oil in large skillet over medium-high heat. With a tablespoon, carefully spoon poker-chip size mini-cakes into pan. (The batter will be very loose since there are no bread crumbs, but once the egg in the mix starts to cook they will hold together fine.)
Cook on one side until firm, about 2 minutes, and then flip and cook for about 1 more minute. Cook in batches as necessary. Serve hot with mustard sauce.
For Mustard Sauce: Mix all ingredients together in a small bowl. Refrigerate until ready to serve.
added by
lindatn
nutrition data
188 calories, 14 grams fat, 2 grams carbohydrates, 14 grams protein per serving. This recipe is low in carbs.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
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