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Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
4 green onions, chopped
1/4 – 1/2 tsp ground red pepper
1 lime
1 cup mayonnaise, divided
1 (.7-oz) packet Italian dressing mix
2 tbsp country-style Dijon mustard, divided
1 (2 oz) jar chopped pimiento, drained
26 round buttery crackers, divided
2 (8-oz) containers crabmeat
1/4 cup sour cream
Place onions and ground red pepper in a large bowl. Cut lime in half and squeeze juice of one half over onions. Add 1/2 cup mayonnaise, dry dressing mix, and 1 tbsp mustard pimientos. Mix until well-blended.
Crush thirteen crackers while adding to mayonnaise mixture. Add crabmeat and mix well. Shape into eight 3/4-inch thick patties. Wash hands.
Preheat large saute pan on medium-high 2–3 minutes. Crush remaining thirteen crackers onto plate. Lightly coat patties with crackers, and then place in sauté pan. Wash hands. Cook 12–15 minutes turning as needed to brown and heat thoroughly.
Combine, in small bowl, remaining 1/2 cup mayonnaise, 1 tbsp mustard, juice from remaining lime half and sour cream. Chill until ready to serve. Serve crab cakes with sauce.
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SOUTHERN-STYLE CRAB CAKES WITH COOL LIME SAUCE
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Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
4 green onions, chopped
1/4 – 1/2 tsp ground red pepper
1 lime
1 cup mayonnaise, divided
1 (.7-oz) packet Italian dressing mix
2 tbsp country-style Dijon mustard, divided
1 (2 oz) jar chopped pimiento, drained
26 round buttery crackers, divided
2 (8-oz) containers crabmeat
1/4 cup sour cream
Place onions and ground red pepper in a large bowl. Cut lime in half and squeeze juice of one half over onions. Add 1/2 cup mayonnaise, dry dressing mix, and 1 tbsp mustard pimientos. Mix until well-blended.
Crush thirteen crackers while adding to mayonnaise mixture. Add crabmeat and mix well. Shape into eight 3/4-inch thick patties. Wash hands.
Preheat large saute pan on medium-high 2–3 minutes. Crush remaining thirteen crackers onto plate. Lightly coat patties with crackers, and then place in sauté pan. Wash hands. Cook 12–15 minutes turning as needed to brown and heat thoroughly.
Combine, in small bowl, remaining 1/2 cup mayonnaise, 1 tbsp mustard, juice from remaining lime half and sour cream. Chill until ready to serve. Serve crab cakes with sauce.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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