Shelly's Recipe

SOUTHERN-STYLE CRAB CAKES WITH COOL LIME SAUCE

Category: Seafood

1 medium lime
1 cup mayonnaise, 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 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. Note: If using a regular skillet, cook crab cakes in 1 tbsp oil.