September 29, 2016

Crab Cakes with Lime Sauce

CrabCakesLimeSauce1 medium lime
1 c. Hellman’s® mayonnaise, divided
1 envelope Good Seasons® Italian Salad Dressing mix
2 T. dijon mustard
2 6-oz. cans crab meat, drained, flaked and small shells removed
25 Ritz® crackers, finely crushed, divided
2 T. chopped green onions
1/4 c. sour cream

Grate the peel and squeeze the juice from the lime. Mix half of lime juice, 1/2 cup mayonnaise, salad dressing mix, and mustard in medium bowl until well-blended. Add crabmeat, 1/2 cup cracker crumbs and onion. Mix lightly. Shape into 16 (1/2-inch thick) patties; coat with remaining cracker crumbs. In large nonstick skillet on medium heat, cook patties in batches for 2 minutes on each side or until browned on both sides and heated through. Meanwhile, mix remaining mayonnaise and lime juice, lime peel and sour cream until well blended. Serve sauce with crab cakes.

Paula Brousseau, Bellaire