Appetizers

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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pookie_is_here

posted:2/7/2011

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 again. (My roomate is allergic to crab!)

Quinton3

posted:5/21/2010

The trick to the perfect patty is: once shaped, roll in breadcrumbs (or cracker-crumbs, or whatever crumbs u r using in the patty), re-frigerate for at least 1/2 hr before frying/baking....perfect every time!!! the trick is in the 're-frigerator'!!! lol...:)

conolia

posted:5/12/2010

I had to cook the mixture before shaping into patties. May have been due to high elevation. They turned out pretty good.

beenishkhan

posted:9/17/2009

if you wanna make them perfect.add 2 t spoon cilantro,3 eggs(will help them to stay together)1 tsp garlic.atleast for me it was imposible to make the nice shape patties to here is the tric,turn on the stove on medium heat.put 2 tablespoon of the mixture with the spoon and shape it over the skillet.it will turn out perfect a profesional shape crab cakes.soooo perfect.i hope this help.

NarkyJ

posted:5/8/2009

I use a different recipe for the cakes and this recipe for the sauce. My whole family loves this sauce!

cherie everett

posted:5/7/2009

like the sauce, but the cakes where like mush, had a hard time flippin them, would probly try again and add something else to hold it together better

lilnanda

posted:1/17/2009

Overall not my favorite but I would try again. My husband loved it so I guess it wasnt too bad. My suggestions when making the patties squeeze them in your hands firmly to keep the crab cake together while cooking.

starshine818

posted:4/20/2008

I used a 16 oz. can of crab meat instead of the reccomended 12 oz. and the crab cakes came out wonderfully!

binkywinks

posted:11/1/2007

wonderful!!

KimberlyGrus

posted:9/22/2007

I make crab (or salmon or tuna) cakes all of the time. Here's an easier way to do it: 2 Cans of salmon, 3/4 C. oatmeal, 1 tsp red pepper flakes, 1 t. chili powder, 2 T. chopped green onions, 2 eggs or 3 egg whites,11/2 T. fresh chopped cilantro, 1 lime, 1 T. garlic powder (or one clove of garlic minced), pinch of salt, 2 T. ground flax (optional) Mix all ingredients into a small bowl. Add the juice of 1 lime and grate about 1 tsp. of the lime peel into the mixture. If it doesn't stick enough add 1 more egg white. Fry in 1-2 T. olive oil. Enjoy! A VERY QUICK Dinner!!! Makes 8 cakes