Crab Cakes with Jalapeño-Lime Tartar Sauce |
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Prep Time: 36 Minutes Cook Time: 9 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Chilling the crab cakes helps them hold together better when cooked in the pan. Lime rind and a jalapeño pepper give the tartar sauce a refreshing spicy-citrus kick–a fitting complement to the savory crab cakes. Ingredients:
1 sleeve saltine crackers (about 37 crackers) |
1/4 cup light mayonnaise |
1/4 cup reduced-fat sour cream |
1 large egg |
1/3 cup minced fresh chives |
2 (6-ounce) cans lump crabmeat, drained |
1 medium tomato, seeded and chopped |
1 tablespoon canola oil |
jalapeño-lime tartar sauce |
Directions:
1. Place crackers in a food processor; process until finely ground.
2. Combine mayonnaise, sour cream, and egg in a large bowl; stir with a whisk. Stir in 1 cup cracker crumbs and minced chives. Gently fold in crabmeat and chopped tomato. Form mixture into 6 (1-inch-thick) patties. Dredge cakes in remaining cracker crumbs. Chill cakes 30 minutes.
3. Heat canola oil in a large nonstick skillet over medium-high heat. Add crab cakes, and cook 4 to 5 minutes on each side or until browned. Serve crab cakes with Jalapeño-Lime Tartar Sauce.
4. NOTE: Nutritional analysis totals include Jalepeño-Lime Tartar Sauce.
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