Best Key Lime Pasta With Crab And Mustard Sauce Recipes

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KEY LIME PASTA WITH CRAB AND MUSTARD SAUCE



Key Lime Pasta With Crab and Mustard Sauce image

The tart flavors of the small Key limes is best, but the larger Persian and Tahitian limes are just fine for this dish. For ZWT 5 from The Sugar Mill Caribbean Cookbook.

Provided by kellychris

Categories     Crab

Time 15m

Yield 1 dish, 6-8 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
4 shallots, minced
2 tablespoons Dijon mustard
1 tablespoon grainy mustard
1 cup white wine
2 cups heavy cream
1 1/2 lbs cooked crab or 1 1/2 lbs lobster meat
1/2 teaspoon cayenne
salt and pepper, to taste
1 1/2 lbs linguine, cooked and drained
1 grated lime, zest of

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.

Nutrition Facts : Calories 881.1, Fat 37, SaturatedFat 19.4, Cholesterol 175.6, Sodium 460.1, Carbohydrate 91.9, Fiber 3.9, Sugar 3.6, Protein 36.9

SPICY CRAB CAKES WITH KEY LIME MUSTARD SAUCE



Spicy Crab Cakes With Key Lime Mustard Sauce image

Who doesn't like crab cakes? I found this on another site and the photo looked so amazing I just had to save this recipe. Cooking time is approximately 10 minutes..........the extra 60 minutes is for the refrigeration time required (prior to frying).

Provided by dojemi

Categories     Crab

Time 1h25m

Yield 8 crab cakes

Number Of Ingredients 18

1 lb lump crabmeat
3/4 cup panko breadcrumbs
3 tablespoons all-purpose flour
1/4 cup mayonnaise
4 green onions, thinly sliced
1/4 cup fresh flat-leaf parsley, finely chopped
2 garlic cloves, finely minced
1 large egg, lightly beaten
2 teaspoons sriracha sauce
salt and pepper
4 tablespoons unsalted butter
1/4 cup olive oil
1 cup mayonnaise
1 teaspoon sugar
2 tablespoons Dijon mustard
2 tablespoons key lime juice
3 dashes Tabasco sauce
salt

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 SAUCE



Key Lime Sauce image

My husband LOVES Key Lime Pie. After a recent trip to Florida, he got a hankering for some, so luckily I found Recipe #161578 Kelly's Rich & Creamy Key Lime Pie which is just delicious and easy to make. But DH wanted me to drizzle a key lime sauce over the pie. So here is a recipe I found that, if desired, goes great with Peacefulnightdove's recipe. This would also be good drizzled over bread pudding, among other things.

Provided by Debloves2cook

Categories     Sauces

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 6

1 tablespoon cornstarch
1/2 cup granulated sugar, plus
1 tablespoon granulated sugar
1/2 cup key lime juice
1/4 cup water, plus
3 tablespoons water

Steps:

  • In a small bowl, dissolve the cornstarch in the 3 tablespoons of water.
  • In a small non-aluminum saucepan stir together the sugar, the lime juice and 1/4 cup of water. Bring to a boil over moderate heat to dissolve the sugar.
  • Stir in the cornstarch mixture and boil, stirring, for about 30 seconds or until the lime sauce thickens.

KEY LIME MUSTARD SAUCE



Key Lime Mustard Sauce image

Wonderful "island" cocktail sauce. Recommended for Conch Fritters or any other fried seafood.

Provided by mewmew

Categories     Caribbean

Time 10m

Yield 6 serving(s)

Number Of Ingredients 4

1 cup mayonnaise
5 tablespoons Dijon mustard
1/3 cup key lime juice
salt and pepper

Steps:

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

Nutrition Facts : Calories 164.4, Fat 13.5, SaturatedFat 1.9, Cholesterol 10.2, Sodium 418.8, Carbohydrate 11.5, Fiber 0.5, Sugar 3.1, Protein 0.9

KEY LIME MUSTARD SAUCE OLIVIA'S, OLD KEY WEST RECIPE - (4.1/5)



Key Lime Mustard Sauce Olivia's, Old Key West Recipe - (4.1/5) image

Provided by MJH

Number Of Ingredients 6

1/4 cup Honey
1 cup Honey Dijon Dressing
3/8 cup Key Lime Juice
1 tablespoon White Vinegar
1/2 cup Mayonnaise
3/8 cup Stone Ground Mustard

Steps:

  • Mix all ingredients together in large bowl until incorporated

KEY LIME SEAFOOD PASTA



Key Lime Seafood Pasta image

straight from a cookbook called the flavors of the florida keys.

Provided by Jackie Brink

Categories     Pasta

Number Of Ingredients 16

1/4 lb butter (1 stick)
2 Tbsp white wine
2 Tbsp sherry
2 Tbsp lemon juice
salt and freshly ground black pepper to taste
pinch dried oregano
pinch dried thyme
1/2 lb linguine
2 garlic cloves, crushed
2 Tbsp key lime juice
3 Tbsp bottled buffalo wing sauce
1/2 c diced tomatoes
1 lobster tail, shell removed and cut into 1 inch pieces
12 shrimp, peeled and deveined
3 oz jumbo lump crabmeat
1/4 c sliced scallions

Steps:

  • 1. Allow the butter to soften, cut into large pieces, and place in the bowl of an electric mixer or food processor. With the mixer running, slowly add the wine, sherry and lemon juice. Mix to a thick cream and add the oregano, thyme and salt and pepper to taste.
  • 2. Bring a large saucepan filled with water to boil over high heat. When boiling, add the linguine, and cook for 3 minutes if fresh or 8 minutes if dried. Drain.
  • 3. Mix the garlic, key lime juice and wing sauce together in a skillet. Add the tomatoes and butter sauce. Place over medium-high heat. Add the lobster tail and shrimp. Saute for 3 to 4 minutes or until shrimp are pink and the lobster cooked through.Do not overcook the shellfish. It will become rubbery. Add the crabmeat and cook for 1 minute to warm the crabmeat. Serve over pasta and sprinkle the scallions on top.

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