Crab Cakes with Lime Sauce
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 3 servings
Reel in a breezy taste of the seashore with these delectable, crispy-coated crab cakes. The refreshing, lip-smacking lime sauce adds a delightful summery tang to this old-fashioned favorite. —Marjie Gaspar, Oxford, Pennsylvania
Ingredients
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2 cans (6 ounces each) lump crabmeat, drained
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1 green onion, chopped
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1 tablespoon Dijon mustard
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1 teaspoon Italian salad dressing mix
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1-1/2 cups crushed butter-flavored crackers (about 35), divided
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1 cup mayonnaise, divided
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2 tablespoons lime juice, divided
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1/4 cup canola oil
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1/4 cup sour cream
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1-1/2 teaspoons grated lime zest
Directions
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1.
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.
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2.
In a large skillet, heat oil over medium heat. Cook crab cakes for 3-4 minutes on each side or until lightly browned.
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3.
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.
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