Southern-Style Crab Cakes with Cool Lime Sauce

Name: Southern-Style Crab Cakes with Cool Lime Sauce
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 18
Cuisine: Global
Ingredients: 340 grams cans each) crabmeat, drained, flaked; 59 milliliters BREAKSTONES or KNUDSEN Sour Cream; 2 Tbsps GREY POUPON Country Dijon Mustard; 1 green onion, chopped; 1 zest and juice from lime, divided; 237 milliliters KRAFT Real Mayo Mayonnaise, divided; 20 grams env. GOOD SEASONS Italian Dressing Mix; 25 RITZ Crackers, finely crushed, divided

Southern-Style Crab Cakes with Cool Lime Sauce might be just the hor d'oeuvre you are searching for. One portion of this dish contains about 4g of protein, 12g of fat, and a total of 138 calories. This recipe serves 18. This recipe covers 5% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 25 minutes. A mixture of green onion, ritz crackers, real mayo mayonnaise, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a pescatarian diet.

Instructions

Mix half the lime juice, 1/2 cup mayo, dressing mix and mustard in medium bowl until blended.

Ingredients you will need

Salad Dressing Mix

Lime Juice

Mustard

Mayonnaise

Equipment you will use

Bowl

Add crabmeat, 1/2 cup cracker crumbs and onions; mix lightly.

Ingredients you will need

Cracker Crumbs

Crabmeat

Onion

Shape into 18 (1/2-inch-thick) patties; coat with remaining cracker crumbs.

Ingredients you will need

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.

Ingredients you will need

Lime Juice

Sour Cream

Lime Zest

Mayonnaise

Equipment you will use

Frying Pan

Serve crab cakes with lime sauce.

Ingredients you will need

Sauce

Crab

Lime

Equipment

Bowl

Frying Pan

Ingredients

Servings:

340grams

cans each) crabmeat, drained, flaked 59milliliters

BREAKSTONE'S or KNUDSEN Sour Cream 2Tbsps

GREY POUPON Country Dijon Mustard 1

green onion, chopped 1

zest and juice from lime, divided 237milliliters

KRAFT Real Mayo Mayonnaise, divided 20grams

env. GOOD SEASONS Italian Dressing Mix 25

RITZ Crackers, finely crushed, divided

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Hanna Chardonnay. It has 4.4 out of 5 stars and a bottle costs about 16 dollars.