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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:
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
1
cup  KRAFT Real Mayo Mayonnaise or MIRACLE WHIP Dressing, divided
1
env.  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 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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