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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a cook

posted:8/11/2004

These were very good, but the sauce left something to be desired. They were better without the sauce.

harveley

posted:3/31/2004

found the product to be very loose and hard to maintain cake shape. I believe I will try 1 small egg in the next batch. and/or perhaps a few more cracker crumbs. The flavor make these perhaps the best crab cakes I have had to date. Light and easy on the palate. The sauce works well with salmon filet as well.

Arnita47

posted:3/1/2004

This recipe was good for me and family.But I think it could use a little more green onion and maybe add a little bell pepper. Also would coat with flour for frying. Looking forward to preparing this again.

a cook

posted:5/6/2003

These were wonderful, I could eat them every night. I only got 6 out of them and I thought they were kinda small. Next time I will use three cans. I didn't have sour cream so I wasn't able to make the sauce, but they were so good by themselves, it really didn't matter.

HeidiLynn1

posted:10/30/2002

They weren't very spicy, but had a really good flavor to them my husband ate three. They are really easy to make. Will make again

a cook

posted:9/6/2002

Simple, Easy to make and WONDERFULLY delicious. They have a spicy flavor, but it isn't HOT or overwhelming, its mild.