Crab Cakes with Mustard Lime Sauce

Servings
2

Prep Time

Cook Time

Ingredients

2 tablespoons light mayo

2 tablespoons Wildtree Honey Dijon Dressing & Dipping Sauce

1 lime, zested and juiced, divided

¼ teaspoon Sriracha

1/8 teaspoon Wildtree Rancher Steak Rub

1 ½ teaspoon Wildtree Natural Grapeseed Oil, divided

2 tablespoons shallots (1 small), diced

1 garlic clove, minced

4 ounces crab meat

2 tablespoons coconut milk

2 tablespoons cilantro chopped

1 teaspoon Wildtree Jamaican Jerk Seasoning

1 egg, beaten

¼ cup panko bread crumbs

2 tablespoons shredded coconut

Nutritional Info

Calories:

320

Fat:

20g

Saturated Fat:

6g

Carbohydrates:

22g

Fiber:

1g

Protein:

17g

Cholesterol:

150mg

Sodium:

710mg

Crab Cakes with Mustard Lime Sauce - Wildtree Recipes
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Method of Preparation

In a small mixing bowl combine the mayo, Honey Dijon Dressing, ½ the lime zest and juice, Sriracha, and Rancher Steak Rub; refrigerate until ready to use. In a small nonstick skillet heat ½ teaspoon of Grapeseed Oil over medium heat. Add the shallot and garlic and sauté until shallot is tender. Transfer to a mixing bowl along with the crab and remaining ingredients. Fold all the ingredients together until everything is combined. Divide the crab mixture into 4 equal portions and shape into patties. Heat the remaining 1 teaspoon of Grapeseed Oil over medium high heat. Cook the crab cakes for about 3-4 minutes on each side or until both sides are golden and the crab cake is cooked through. Serve with the prepared sauce.

Meal Type:
Appetizers,  Dinner Favorites

Wildtree Product(s):
Jamaican Jerk Seasoning