Watercolour Grillhouse in Clearwater Beach, Florida has delicious crab cakes topped with a tangy key lime mustard sauce.
1 pound lump crabmeat
3 tablespoons chopped chives
1 ½ teaspoons chopped cilantro
Pinch ground nutmeg
Scant ½ teaspoon Old Bay seasoning
¼ cup crushed Ritz crackers
¼ cup mayonnaise
Scant 1 tablespoon Dijon mustard
1 egg, beaten
Panko bread crumbs, for dredging
Salt and pepper, if desired
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 fry in butter to check for seasoning, and add salt and pepper to taste if desired.
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:
½ cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons Key lime juice
Salt and pepper
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.
Clarified butter or canola oil
½ cup julienned carrot, from about 1 carrot
½ cup julienned leeks, from about 1 leek (white or light green only)
½ cup julienned red bell peppers, from about 1 pepper
½ cup julienned yellow peppers, from about 1 pepper
4 crab cakes
Prepared Key lime mustard sauce
Heat the oven to 350 degrees.
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.
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.
Divide the vegetables among 4 plates, and top each serving with a crab cake. Serve with the Key lime mustard sauce.