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The taste of the tropics ... the taste of the Florida Keys can be enjoyed right here in Nashville.  Even when on a budget, you can enjoy crab cakes. Crab claw meat is a perfectly fine substitute for lump crab meat, when mindful of our budgets. 

AIMEE'S KEY LIME CRAB CAKES

 

  • 1 pound fresh lump crabmeat (pick through to make sure no shells or flakes still there)**inexpensive substitution is crab claw meat
  • 1 egg, beaten
  • ½ cup mayonnaise
  • 2 Tablespoons onion, grated (I like to grate onion instead of chop it when it needs to be very fine)
  • 1 Tablespoon creole seasoning
  • 1 cup breadcrumbs
  • 1 handful chopped fresh cilantro
  • 1 teaspoon dry mustard
  • 1 teaspoon cayenne pepper
  • pinch of pepper
  • juice of one lime
  • splash of key lime juice
  • olive oil to cook crab cakes

Heat your skillet over medium high heat.  Combine all ingredients except for the crabmeat, and mix together.  Gently fold the crabmeat into your batter, being careful not to break apart the large pieces.  Shape into patties, either small for cocktail size appetizers, or larger for a meal size crab cake.  Heat olive oil (or vegetable oil) over medium high heat.  Once the oil is heated, turn down to medium.  (If your heat is too hot, then the outsides of the crab cakes will be browned, but the insides will be cold).  Cook until they are golden brown on both sides and heated through, usually about two to three minutes on each side.  

You can serve with a mango salsa to have both a sweet and savory taste.  
 

 

AIMEE'S MANGO SALSA

 

  • 1 mango, peeled, sliced and chopped
  • 1 avocado, peeled and chopped
  • 1 small bunch of cilantro, chopped 
  • 1/2 of 1 red onion, finely diced
  • juice of 1/2 lime 
  • Mix together all together and add a splash of lime juice.

 

  • AIMEE'S KEY LIME DIPPING SAUCE

  • 1 cup vanilla Greek yogurt
  • 2 Tablespoons key lime juice

Stir together vanilla yogurt and key lime juice for sauce.