Culinary SOS: Let them eat tangy crab cakes

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Reader Andrea Bardack can’t stop thinking about the crab cakes she and her mother had at the Watercolour Grillhouse at the Clearwater Beach Marriott Suites on Sand Key in Florida.

Culinary SOS: Crab cakes from the Watercolour Grillhouse in Florida

Reader Andrea Bardack can’t stop thinking about the crab cakes she and her mother had at the Watercolour Grillhouse at the Clearwater Beach Marriott Suites on Sand Key in Florida. And the preparation is certainly a hard one to beat: Generously portioned, lump crab meat is flavored with fresh chives and cilantro along with a bit of Old Bay seasoning, the cakes dredged in panko bread crumbs and pan-fried. The cakes are served over a colorful bed of vegetables and topped with a bright Key lime mustard sauce. The sauce “was so tangy, it really enhanced the flavor of the crab,” Bardack wrote when she asked us to get the recipe.

The Watercolour Grillhouse was happy to share its recipe so you can have a little taste of Florida right here at home, Andrea. Enjoy.

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 fry in butter to check for seasoning, and add salt and pepper to taste if desired.

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.

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.

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  • Publisher: latimes.com
  • Author: Noelle Carter
  • Twitter: @latimes
  • Citation: Web link

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