Southern-Style Crab Cakes with Cool Lime Sauce

Southern-Style Crab Cakes with Cool Lime Sauce recipe

photo by:kraft

This was a little out of my element, but it was quite tasty! It probably doesn't do well "leftover" so I'll have to wait until I'm hosting another party to make this agai...read more

posted by

pookie_is_here

on 2/7/2011

time

prep:

15 min

total:

23 min

servings

total:

18 servings, one crab cake and 2 tsp. sauce each

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What You Need

Grated peel and juice from 1 lime, divided

cup KRAFT Real Mayo Mayonnaise or MIRACLE WHIP Dressing, divided

env. GOOD SEASONS Italian Dressing Mix

Tbsp. GREY POUPON Country Dijon Mustard

cans (6 oz. each) crabmeat, drained, flaked

RITZ Crackers, finely crushed, divided

green onion, chopped

1/4

cup BREAKSTONE'S or KNUDSEN Sour Cream

Make It

MIX half of the lime juice, 1/2 cup of the mayo, the dressing mix and mustard in medium bowl until well blended. Add crabmeat, 1/2 cup of the cracker crumbs and the onions; mix lightly.

SHAPE into 18 (1/2-inch-thick) patties; coat with remaining cracker crumbs.

COOK patties, in batches, in large nonstick skillet on medium heat 2 min. on each side or until browned on both sides and heated through. Meanwhile, mix remaining 1/2 cup mayo, the remaining lime juice, the lime zest and sour cream until well blended. Serve with crab cakes.

Kraft Kitchens Tips

Note

If using a regular skillet, cook crab cakes in 1 Tbsp. oil.

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gcokie

posted:2/7/2005

This recipe adds a new touch to an old recipe. The cakes are great especially with the lime sauce.

a cook

posted:1/27/2005

These were very good, my family and I enjoyed them. The lime was a bit tart, but, very good. Thanks for the recipes.

ladym8

posted:1/2/2005

My husband likes crabmeat so I am always looking for new ways to make it this recipe fits the bill and it is so easy to make. We had it for Christmas brunch . It was very good.

pegasus61953

posted:1/1/2005

Our family was really "jazzed" with this recipe. The lime gave it a nice "zing", too. Although, we did add a few nuances: 2 Tbsp. finely chopped sweet red bell pepper, 1 Tbsp. Worcestershire sauce, and spicy sweet mustard instead of the grey poupon. The only down side of the recipe is that it didn't seem to make as many patties as stated in the posted recipe.

a cook

posted:12/31/2004

Easy to make. The best I've ever tasted.

johnnyboy4949

posted:12/29/2004

I HAVE HAD;CRAB CAKE`S FROM SOME OF THE BEST BUT THIS WAS THE BEST THAT I EVER HAD IN THE LAST(TEN YEARS).I LIVE IN:LA,NEW ORLEANS AND MS,WHERE THERE LOTS OF SEA FOOD AND GOOD SEA FOOD.

Yadira10

posted:12/27/2004

I just can´t belive how easy to prepare and so tasty!!! I made it once and my family loved it. Please try this recipe. Yadira

Hollywood711

posted:12/25/2004

I haven't made this recipe yet, but it definately has my mouth watering. I LOVE Kraft Miracle Whip. It's the best spread I've ever tasted.

a cook

posted:12/15/2004

Being from Maryland (The Crab State), I replaced the 1/2 C. crackers with a slice of bread with the crust removed. This holds the cakes together better. I still used the crackers on the outside for texture. I also altered the amounts for my family's personal liking.

CarmenEdwards

posted:12/8/2004

I made this recipe, but had a hard time getting the crab cakes to stay together. Once they were finished the crab cakes were so rich, I had a hard time eating the rest of the crab cake. Would not make this again!