Keylimepastawithcrabandmustardsauce Recipes

KEY LIME MUSTARD SAUCE

Steps:

• Combine mayonnaise, mustard and lime juice. Add salt and pepper to taste. Serve with seafood or as a dip for shrimp.

SPICY CRAB LINGUINE WITH MUSTARD, CRèME FRAîCHE AND HERBS

Steps:

• Put a large pot of water on to boil. Add linguine and a generous amount of salt and cook until al dente.
• Meanwhile, in a wide skillet, warm the crème fraîche over medium heat. Stir in mustard and cayenne and season with salt and pepper. Add crab meat, stir to coat, and heat through.
• Drain pasta and add to skillet. Toss gently to coat pasta, taking care not to break up the crab meat too much. Add the chile, chives, scallions and tarragon and toss to coat. Transfer to a warm serving dish and garnish with cilantro sprigs.

SPICY CRAB CAKES WITH KEY LIME MUSTARD SAUCE

Steps:

• Pick over the crabmeat to remove any shell or cartilage, trying not to break up the chunks too much.
• In a large bowl, combine all of the ingredients except for the butter and olive oil. Moisten hands with a little water and shape the mixture into eight fat ball-like cakes. (They will flatten slightly during cooking.) Place them on a baking sheet lined with wax paper. Cover with plastic wrap and refrigerate for at least 1 hour.
• While crab cakes are in the fridge, prepare sauce. Combine all ingredients, mix well and chill.
• In a large skillet, heat the butter and oil over medium-high heat. Carefully lay the crab cakes into the butter and oil and fry until crusty and browned, about 3 to 4 minutes on each side.
• Serve with sauce.
• Serve hot, with Key Lime Mustard Sauce.

KEY LIME PASTA WITH CRAB AND MUSTARD SAUCE

Steps:

• In a saucepan, heat olive oil. Add shallots.
• Saute slowly for 1 minute.
• Add the two mustards and white wine.
• Cook and stir for 1 minute, then add cream.
• Simmer til thickened.
• Add lobster or crab, cayenne, and salt and pepper to sauce.
• Add the sauce to the hot pasta and toss.
• Garnish with lime zest. Serve.