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Crab Cakes with Lime Sauce

 Crab Cakes with Lime Sauce
Reel in a breezy taste of the seashore with these delectable, crispy-coated crab cakes from Oxford, Pennsylvania’s Marjie Gaspar. Her refreshing, lip-smacking lime sauce adds a delightful summery tang to this old-fashioned favorite.
3 ServingsPrep/Total Time: 25 min.


  • 2 cans (6 ounces each) lump crabmeat, drained
  • 1 green onion, chopped
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Italian salad dressing mix
  • 1-1/2 cups crushed butter-flavored crackers (about 37), divided
  • 1 cup mayonnaise, divided
  • 2 tablespoons lime juice, divided
  • 1/4 cup canola oil
  • 1/4 cup sour cream
  • 1-1/2 teaspoons grated lime peel


  • In a large bowl, combine the crab, onion, mustard, dressing mix, 1
  • cup cracker crumbs, 1/2 cup mayonnaise and 1 tablespoon lime juice.
  • Shape into six patties; coat with remaining cracker crumbs.
  • In a large skillet, heat oil over medium heat. Cook crab cakes for
  • 3-4 minutes on each side or until lightly browned.
  • For lime sauce, in a small bowl, combine the sour cream, lime peel,
  • and remaining mayonnaise and lime juice until blended. Serve with
  • crab cakes. Yield: 3 servings.
Nutritional Facts: 1 serving (2 each) equals 1,039 calories, 92 g fat (15 g saturated fat), 90 mg cholesterol, 1,

2 of 2

Crab Cakes with Lime Sauce (continued)

Nutritional Facts:207 mg sodium, 34 g carbohydrate, 1 g fiber, 16 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.