Crab Cakes with Lime Sauce |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 3 |
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Reel in a breezy taste of the seashore with these delectable, crispy-coated crab cakes from Oxford, Pennsylvaniaâs 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 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 |
Directions:
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.
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.
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