Thursday, December 11, 2008

Crab Cakes with Lime Sauce

The Italian dressing made them a bit salty to me, so I would decrease that by half. Also, I had to add more crushed crackers since they were way to wet to hold together with just half the crushed crackers. The lime sauce was really very good.

Crab Cakes with Lime Sauce

1 medium lime
1 c. mayonnaise
1 envelope Italian salad dressing mix
2 Tbsp. Dijon mustard
2 cans (6 oz each) crabmeat, drained, flaked
24 finely crushed Ritz crackers, divided
2 Tbsp. chopped green onion
¼ c. sour cream

Grate the peel and squeeze the juice from the lime. Mix half of the lime juice, ½ c. of the mayo, salad dressing mix and mustard in medium bowl until well blended. Add crabmeat, ½ c. of the cracker crumbs and onion; mix lightly.
Shape into 16 (1/2 inch thick) patties; coat with remaining cracker crumbs.
Cook patties, in batches, in large nonstick skillet on medium heat 2 minutes on each side or until browned on both sides and heated through. Meanwhile, mix remaining ½ c. mayo, remaining lime juice, lime peel and sour cream until well blended.
Serve with crab cakes.

Yield: 16 servings

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