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

add your photo

add to shopping list

add to recipe box

send/share

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.

Rate recipes, or edit your previous ratings and more. Sign In

skoch4

posted:12/7/2004

They were delicious, and my husband asked me to make them again. I made a half recipe, but used the whole lime. I added a few more crumbs and found it held together very well. They are easy to prepare and elegant to serve!

carol jensen

posted:12/4/2004

Not enough cracker crumbs to make the crab cakes hold together . Seasonings overpowered the delicate taste of the crab!

BarbieSkelton

posted:11/28/2004

We have made this twice and love it. I may try to "oven fry" it next time because they tend to fall apart in the fry pan. The sauce really adds to it. Thanks.

foxy1978

posted:11/28/2004

very tasty recipe. recommend to people who like seafood but not very spicy foods

faye348

posted:11/16/2004

this is yummy, a great crowd pleaser and easy to make..

a cook

posted:11/11/2004

This recipe does not hold together in the fry pan. We had to add two eggs and seasoned bread crumbs and re-form the patties then fry. It came out okay then, but it didn't have enough kick to it to suit us. Next time, we'll probably add hot sauce to the mixture.

McKelvey76

posted:11/8/2004

I can't wait to try it!

a cook

posted:11/8/2004

lime is gross/ cake too spicy

gram B

posted:11/6/2004

question????? these sound great but can you freeze the portions that you do not need at this time???

patmar_007

posted:11/3/2004

easy to prepare and tastes so good