CRAB CAKES & LIME SAUCE

This is one of new favorite recipes! I cannot believe how easy these were to make. I thought I would hit some roadblocks along the way but this recipe is perfect and easy to follow. The ingredients are fairly simple since you probably already have them at home. The most time-consuming part was just getting all the ingredients out and measuring them. Cooking the crab cakes was easy as pie.

Prep Time: 45 minutes
Yields: 6 crab cakes (3 servings)

INGREDIENTS

• 🦀 2 cans of lump crab meat (6 oz each), drained
• 🦀 2 green onions, chopped
• 🦀 1 tbsp Dijon mustard
• 🦀 1 1/2 cups cups crushed butter-flavor crackers (about 37), divided
• 🦀 3/4 cup mayonnaise, divided
• 🦀 1 1/2 tbsp lime juice, divided
• 🦀 1/8 cup sour cream
• 🦀 1 tsp grated lime peel

CREATE

1. In a medium bowl, combine mustard, green onions, 1 cup of cracker crumbs, 1/2 cup of mayonnaise, 1 tbsp lime juice, and crab meat.
2. To make the sauce, mix together the remaining mayonnaise, lime juice, sour cream, and lime peel in a small bowl.
3. Form the crab cake mixture into 6 patties. Coat the patties with the remaining cracker crumbs.
4. Heat olive oil in a large skillet on medium heat. Cook crab cakes on each side for 3-4 minutes or until lightly browned. Drizzle sauce over to serve.

TIPS

*Form crab cakes on wax/parchment paper. This way when you coat them with cracker crumbs, you don’t make a mess everywhere.

*I bought 2 cans of Starkist lump crab meat and it was about 1/3 the price of the Publix crab meat in the seafood section. You can find this down the canned meat aisle.

* I used Ritz crackers and they worked perfectly. Just put them in a quart or gallon size bag and use the handle side of a hammer, or a rolling pin, to crush.