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Southern-Style Crab Cakes with Cool Lime Sauce

Southern-Style Crab Cakes with Cool Lime Sauce is rated 4.054054054054054 out of 5 by 37.
Prep Time
25
min.
Total Time
25
min.
Servings

18 servings

Be the life of the party with our Crab Cakes with Cool Lime Crab Cake Sauce! Our Southern-style crab cakes are made excellent with citrusy crab cake sauce.

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What You Need

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Make It

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  • Mix half the lime juice, 1/2 cup mayo, dressing mix and mustard in medium bowl until blended. Add crabmeat, 1/2 cup cracker crumbs and onions; mix lightly.
  • Shape into 18 (1/2-inch-thick) patties; coat with remaining cracker crumbs.
  • Cook, 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 sour cream, lime zest, remaining mayo and lime juice.
  • Serve crab cakes with lime sauce.

Healthy Living

Save 50 calories and 6 g fat, including 1 g sat fat, per serving by preparing with MIRACLE WHIP Dressing for the mayo.

Note

If using a regular skillet, cook crab cakes in 1 Tbsp. oil, adding oil to skillet in batches with crab patties as needed.

Servings

  • 18 servings

Nutritional Information

Serving Size 18 servings
AMOUNT PER SERVING
Calories 130
Total fat 11g
Saturated fat 2g
Cholesterol 20mg
Sodium 360mg
Carbohydrate 4g
Dietary fiber 0g
Sugars 1g
Protein 3g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I make crab (or salmon or tuna) cakes all of the time. 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
Date published: 2007-09-22
Rated 4 out of 5 by from My boyfriend & I wanted to try something different for dinner (a change from the ordinary... My boyfriend & I wanted to try something different for dinner (a change from the ordinary casseroles, chicken, beef, etc.) so he asked me to make a seafood dish instead. We both LOVED this recipe! It was surprisingly inexpensive and easy to make (I've never made crab cakes before.) I did make a few changes though, based on previous comments on this recipe: I used a small lime instead of a medium one - that gave it just the right amount of flavor for our tastes. I also used a lot more crumbled Ritz crackers to coat each patty - that helped them stick together & cook better in the skillet. Also, the recipe says that it yields 18 cakes, but I made 8 larger cakes instead. (I think 18 cakes would be good for an appetizer party, but larger cakes were better for dinner.) I will definitely make this again - I was impressed!
Date published: 2006-12-15
Rated 3 out of 5 by from if you wanna make them perfect.add 2 t spoon cilantro,3 eggs(will help them to stay together)1 tsp... 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.
Date published: 2009-09-17
Rated 4 out of 5 by from Our family was really "jazzed" with this recipe. 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.
Date published: 2005-01-01
Rated 5 out of 5 by from These were wonderful, I could eat them every night. 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.
Date published: 2003-05-06
Rated 5 out of 5 by from The trick to the perfect patty is: once shaped, roll in breadcrumbs (or cracker-crumbs, or whatever... 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...:)
Date published: 2007-02-13
Rated 2 out of 5 by from This meal was easy to make, but not as good as I thought it would be. This meal was easy to make, but not as good as I thought it would be. Canned crab is not the way to go. Next time I make this I'll use the fresher, deli crab. Also, it didn't yield 18 crab cakes. I believe I got 9 or 10. The lime sauce was delicious!
Date published: 2006-09-07
Rated 5 out of 5 by from My mother- in - law made this recipe except she omitted the sour cream and added all the lime juice... My mother- in - law made this recipe except she omitted the sour cream and added all the lime juice and mayo to the crab mixture rather than using half to make the lime sauce. These crab cakes were delicious!!!!!!!! I can't wait to have them again.
Date published: 2007-08-28
  • 2016-09-24T11:00CST
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