Low Carb Key West Crab Cakes with Mustard Sauce

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Loved the crabcakes - they're very easy. I had no green or red peppers, so I added chives, tarragon and red pepper flakes for flavor and spice - delicious! I cooked them on one side in the egg rounds used for making your own Egg McMuffins, which kept them in a nice shape until they set. Then I removed the rounds and turned them to cook on the other side. Sauce however had way to much Dijon mustard. When I looked at the quantities, I questioned the proportions of mayo and mustard but made it that way anyway. For me, the mustard was overwhelming, so I added lots of sour cream - probably half a cup - and some more tarragon. That really toned it down so that it complimented the crabcakes nicely.

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This was a very good recipe. The reviews were helpful, especially sechrestreynolds from North Carolina, who recommended pork rinds to hold the crab cakes together . I used about 1/3 cup and it worked very well. Because of the comments regarding blandness, I took a New Orleans approach to "kick up" the recipe. Instead of parsley, I used about 1/2 teaspoon of Joe's Stuff, a blend of seasoning from the New Orleans School of Cooking (available online. For the sauce, I used horseradish mustard, which worked very well. The result was very flavorful.

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I give this recipe a 3 made as is, but I can tell you how I made it a 5! They were okay made by the recipe but just lacked something to me. Like many others suggested DO NOT use the amount of mustard into the sauce, start with a couple of TBSP and add more if you need it. I also added a bit of Old Bay to the sauce and it gave it a little more flavor. As for the crab cakes, the second time I made them I used only 1 egg and added in a handful (about 1/4 cup probably of plain crushed pork rinds. This keeps them low carb but really improved the texture and flavor to me. If you don't like pork rinds you should still give this a try as you don't really taste the pork rinds but it is a real improvement.

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We made these the other night and they were okay but not fabulous.

I can't even really tell you why. None of us could think what they needed. They were just flat. They lacked zing or something. Maybe they needed some lemon zest or salt or some cayenne or SOMETHING.

The mustard sauce was lovely. I used half the mustard but it still had a very nice tang to it. Just the crab cakes were boring.

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Low Carb?! Who cares! These cakes were the cat's meow, or should i say crab's meow!! They were absolutely delicious. I cooked these for my family and no one missed all that bready filler! I made the mustard sauce, though did not try it, my family liked it. I also made Ina's Tartar Sauce which was great. Such an easy recipe with such fantastic results!

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I had already started making low carb crab cakes a different way and was looking for an easy way to cook them without all the breading and this recipe steered me in the right direction. The mini cakes without breading on the outside cook up great! I also made the sauce but after reading that it was a bit strong, I started with 2 tsp of dijon mustard to the 1/4 cup of mayo and added more lemon juice than called for. Some salt and pepper brought it all together. I'm glad I found this recipe!

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I used an easier crab cake recipe and made this mustard sauce. I love full flavor sauces but I felt like this one was way to tangy for the crab cakes and overwhelmed them. So I suggest adding a half cup of sour cream. It cuts down on the tang and allows you to enjoy the flavor of the crab cake.

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These were excellent. The crab cakes were simple to make and really delicious. My husband just raved about the flavor. I served them to my mother-in-law who is not on a low carb diet and she loved them as well. Yummy sauce too!

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Best "cakes" ever!! I used tuna, and they were fabulous - I'm sure they will be great with salmon, crab, lobster or shrimp. Had no problem with them falling apart. Thank you, George!

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how many carbs???