Crab Cakes with Lime Sauce Recipe

4.5 2 4
Crab Cakes with Lime Sauce Recipe
Crab Cakes with Lime Sauce Recipe photo by Taste of Home
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Crab Cakes with Lime Sauce Recipe

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4.5 2 4
Publisher Photo
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.
MAKES:
3 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
3 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
  • 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 vegetable oil
  • 1/4 cup sour cream
  • 1-1/2 teaspoons grated lime peel

Directions

In a small 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.
Originally published as Crab Cakes with Lime Sauce in Simple & Delicious May/June 2007, p27

Nutritional Facts

2 crab cakes with 1/4 cup dip: 1039 calories, 92g fat (15g saturated fat), 90mg cholesterol, 1207mg sodium, 34g carbohydrate (5g sugars, 1g fiber), 16g protein.

  • 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
  • 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 vegetable oil
  • 1/4 cup sour cream
  • 1-1/2 teaspoons grated lime peel
  1. In a small 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.
  2. In a large skillet, heat oil over medium heat. Cook crab cakes for 3-4 minutes on each side or until lightly browned.
  3. 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.
Originally published as Crab Cakes with Lime Sauce in Simple & Delicious May/June 2007, p27

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Reviews forCrab Cakes with Lime Sauce

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homemadewithlove User ID: 4311884 246065
Reviewed Mar. 26, 2016

"Very good!! Served with fish and salad. Lime sauce compliments well."

MY REVIEW
niteshrd User ID: 3891885 164631
Reviewed Apr. 9, 2010

"yummy"

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