Archive for ‘Publix’

February 20, 2012

Southern-style crab cakes with cool lime sauce


Serves: 4

  • 1/4 cup light sour cream
  • 1 cup light mayonnaise, divided
  • 2 tablespoons country-style Dijon mustard, divided
  • juice of 1 lime, divided
  • 1/4 cup green onions, coarsely chopped
  • 1 (.7-oz) packet zesty Italian dressing mix
  • 26 round buttery crackers, divided
  • 2 (8-oz) cups lump crab meat
  • cooking spray

Prepare sauce by combining sour cream, 1/2 cup mayonnaise, 1 tablespoon mustard, and juice of one-half lime. Chill until ready to serve.

Chop onions; place in large bowl. Squeeze juice of remaining one-half lime over green onions. Stir in dressing mix and remaining each 1/2 cup mayonnaise and 1 tablespoon mustard. Crush thirteen crackers while adding to mayonnaise mixture. Add crab meat and mix well. Shape into eight 3/4-inch thick patties (wash hands). Preheat large sauté pan on medium-high 2–3 minutes. Crush remaining thirteen crackers onto plate. Remove pan from heat and coat with cooking spray.

Lightly coat patties with crackers, then place in pan; cook 12–15 minutes, turning once, or until golden and thoroughly heated. Serve crab cakes with sauce.

*Chef’s note: These were very good! I don’t think the Italian dressing mix was necessary; there already was enough flavor, and I like to stay away from artificial things like that if I can. A few more Ritz wouldn’t hurt, though ;)