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Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
For the crab cakes
1 8 oz. can lump crabmeat, drained and flaked
1 tbsp Dijon-style mustard
1/4 cup Japanese mayonnaise
2 tsp Italian dressing mix or comparable seasoning blend
Juice of 1 medium lime, divided
2 tbsp chopped scallions
1 1/4 cups panko crumbs
2 tbsp vegetable oil
For the dipping sauce
2 tbsp sour cream
2 tbsp Japanese mayonnaise
Zest of 1 lime
Combine mustard, mayonnaise, Italian dressing mix and 1 1/2 tbsp lime juice in medium bowl until well blended. Add crabmeat, panko crumbs and scallions and mix gently.
To form each crab cake, gently pack some of the crab mixture into a 1/3 cup measure that has been sprayed with nonstick cooking spray. Turn upside down and tap until the formed crab cake comes out. Using your hands, firm up the crab cake and place each on a flat plate. Refrigerate for 30 minutes to one hour.
In the meantime, combine the sour cream, mayonnaise, lime zest and remaining 1 1/2 tbsp lime juice in a small bowl. Stir until well blended and set aside.
Heat 2 tbsp of the oil in a non-stick skillet over a medium heat. Add the crab cakes in a single layer and cook for about 3 minutes on each side, until lightly browned. Transfer to a platter and keep warm. Serve immediately with the dipping sauce on the side.
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LIME CRAB CAKES
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Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
For the crab cakes
1 8 oz. can lump crabmeat, drained and flaked
1 tbsp Dijon-style mustard
1/4 cup Japanese mayonnaise
2 tsp Italian dressing mix or comparable seasoning blend
Juice of 1 medium lime, divided
2 tbsp chopped scallions
1 1/4 cups panko crumbs
2 tbsp vegetable oil
For the dipping sauce
2 tbsp sour cream
2 tbsp Japanese mayonnaise
Zest of 1 lime
Combine mustard, mayonnaise, Italian dressing mix and 1 1/2 tbsp lime juice in medium bowl until well blended. Add crabmeat, panko crumbs and scallions and mix gently.
To form each crab cake, gently pack some of the crab mixture into a 1/3 cup measure that has been sprayed with nonstick cooking spray. Turn upside down and tap until the formed crab cake comes out. Using your hands, firm up the crab cake and place each on a flat plate. Refrigerate for 30 minutes to one hour.
In the meantime, combine the sour cream, mayonnaise, lime zest and remaining 1 1/2 tbsp lime juice in a small bowl. Stir until well blended and set aside.
Heat 2 tbsp of the oil in a non-stick skillet over a medium heat. Add the crab cakes in a single layer and cook for about 3 minutes on each side, until lightly browned. Transfer to a platter and keep warm. Serve immediately with the dipping sauce on the side.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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