Sunday, December 27, 2009

Southern-Style Crab Cakes with Cool Lime Sauce

Dave and I are visiting the parentals in TN. Tonight we are having Crab Cakes for dinner. This is a recipe that my parents got from Kraft Foods. So I need to give props where props are due! The parentals say they are fantastic.


1 medium lime

1 cup Kraft Mayo Real Mayonnaise or Miracle Whip Dressing, divided

1 envelope Good Seasons Italian Salad Dressing & Recipe Mix

2 Tbsp. Grey Poupon Country Dijon Mustard

2 cans (6 oz. each) crabmeat, drained, flaked

25 finely crushed Ritz Crackers, divided

2 Tbsp. chopped green onion

1/4 cup Breakstone's or Knudsen Sour Cream


Grate the peel and squeeze the juice from the lime. Mix half of the lime juice, 1/2 cup of the mayo, salad dressing mix and mustard in medium bowl until well blended. Add crabmeat, 1/2 cup of the cracker crumbs and onion; 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 minutes on each side or until browned on both sides and heated through. Meanwhile, mix remaining 1/2 cup mayo, remaining lime juice, lime peel and sour cream until well blended. Serve with crab cakes.

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