Easy Southern style crab cakes w/cool lime sauce

These were'nt bad, a little on the wet side, next time I'll add more crumbs to the crab cake mixture --- I like mine dryer ---- still it was easy, I had most of the items on hand and the fresh lime made it very tasty. I served them with homemade Tomato basil crockpot soup. I dont believe it will make 18 though unless they are made as an appetizer . It comes from the Kraft foods recipe site. I needed something quick,easy and low cost. Now if only I lived on the coast and could get fresh crab meat!

Southern-Style Crab Cakes with Cool Lime Sauce

Recipe Rating:
Prep Time: 15 min
Total Time: 23 min
Makes: 18 servings, 1 crab cake each ( I made 4 large for DH and I "2 each", 18 is questionable)


1 medium lime
1 cup KRAFT Mayo Real Mayonnaise or MIRACLE WHIP Dressing, 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 sqeeze 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.