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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:
25 min
total:
25 min
servings
total:
18 servings
Magazine Acquisition

What You Need

 Zest and juice from 1 lime, divided
1
cup  KRAFT Real Mayo Mayonnaise, divided
1
env.  (0.7 oz.) GOOD SEASONS Italian Dressing Mix
2
Tbsp.  GREY POUPON Country Dijon Mustard
2
cans  (6 oz. each) crabmeat, drained, flaked
25
 RITZ Crackers, finely crushed, divided
1
 green onion, chopped
1/4
cup  BREAKSTONE'S or KNUDSEN Sour Cream

Make It

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.

Kraft Kitchens Tips

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.
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