This recipe goes together in about 15 minutes. Cooking time is 8 to 10 minutes.
1 medium lime
1 cup mayonnaise
1 envelope dry Italian Seasoning Mix
2 tbsps Dijon Mustard
2 cans (6-oz each) crabmeat, drained and flaked
25 Ritz-style crackers, finel crushed, divided
2 tbsps chopped green onion
1/4 cup sour cream
Grate the lime peel and squeeze juice from the lime. Mix half the juice, half the mayonnaise, the salad dressing mix, and the mustard in a medium bowl. Stir until well blended. Add the crabmeat, half the cracker crumbs, and the onion. Mix together lightly.
Shape mixture into 16 patties, about 1/2-inch thick. Coat the patties with the remaining cracker crumbs. Spray a large skillet with nonstick vegetable oil spray. Cook patties, in batches, over medium heat about 2 minutes or until browned on each side and heated through. Meanwhile, mix remaining mayonnaise, lime juice, lime peel, and sour cream together in a small bowl. Mix to blend together well.
1 cup mayonnaise
1 envelope dry Italian Seasoning Mix
2 tbsps Dijon Mustard
2 cans (6-oz each) crabmeat, drained and flaked
25 Ritz-style crackers, finel crushed, divided
2 tbsps chopped green onion
1/4 cup sour cream
Grate the lime peel and squeeze juice from the lime. Mix half the juice, half the mayonnaise, the salad dressing mix, and the mustard in a medium bowl. Stir until well blended. Add the crabmeat, half the cracker crumbs, and the onion. Mix together lightly.
Shape mixture into 16 patties, about 1/2-inch thick. Coat the patties with the remaining cracker crumbs. Spray a large skillet with nonstick vegetable oil spray. Cook patties, in batches, over medium heat about 2 minutes or until browned on each side and heated through. Meanwhile, mix remaining mayonnaise, lime juice, lime peel, and sour cream together in a small bowl. Mix to blend together well.
Serve crab cakes with a dollop of the sour cream sauce over the top.
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