Crab Cakes with Lime Sauce

Name: Crab Cakes with Lime Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 3 servings
Ingredients: 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 35), 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 zest

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.

Ingredients

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 35), 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 zest

Directions

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 zest, and remaining mayonnaise and lime juice until blended. Serve with crab cakes.

Nutrition 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.

Originally published as Crab Cakes with Lime Sauce in Simple & Delicious May/June 2007