Best Crab Cakes With Lime Sauce Recipes

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CRAB CAKES WITH LIME SAUCE



Crab Cakes With Lime Sauce image

Can't remember where I got this; an addition to a magazine. It is very good. Not a traditional Crab Cake maybe but very tasty and very EASY. The Zaar format didn't recognize just an envelope of salad dressing mix but I am referring to one of the small envelopes about 1/4 ounce

Provided by JanetB-KY

Categories     Crab

Time 20m

Yield 8 serving(s)

Number Of Ingredients 8

1 medium lime
1 cup mayonnaise
1 (1/4 ounce) envelope Italian salad dressing mix
2 tablespoons Dijon mustard
12 ounces crabmeat
25 finely crushed Ritz crackers
2 tablespoons finely chopped green onions
1/4 cup sour cream

Steps:

  • Grate the peel from the lime and squeeze the juice.
  • Mix 1/2 of the lime juice you squeezed, 1/2 cup of the mayo, the salad dressing mix and the mustard in a medium bowl until well blended; add the crabmeat, 1/2 cup of the cracker crumbs and the onion; mix lightly but thoroughly.
  • Shape into 16 patties; coat with remaining cracker crumbs.
  • Cook patties, in batches of three or four, in a large nonstick skillet (spray lightly with nonstick cooking spray also), about two minutes on each side or until lightly browned and heated through.
  • Mix remaining 1/2 cup Mayo, remaining lime juice and peel, the sour cream and salt to taste until well blended; serve with the crab cakes.

Nutrition Facts : Calories 220.3, Fat 14, SaturatedFat 2.8, Cholesterol 28.6, Sodium 688, Carbohydrate 15, Fiber 0.6, Sugar 3, Protein 9.2

SPICY CRAB CAKES WITH KEY LIME MUSTARD SAUCE



Spicy Crab Cakes With Key Lime Mustard Sauce image

Who doesn't like crab cakes? I found this on another site and the photo looked so amazing I just had to save this recipe. Cooking time is approximately 10 minutes..........the extra 60 minutes is for the refrigeration time required (prior to frying).

Provided by dojemi

Categories     Crab

Time 1h25m

Yield 8 crab cakes

Number Of Ingredients 18

1 lb lump crabmeat
3/4 cup panko breadcrumbs
3 tablespoons all-purpose flour
1/4 cup mayonnaise
4 green onions, thinly sliced
1/4 cup fresh flat-leaf parsley, finely chopped
2 garlic cloves, finely minced
1 large egg, lightly beaten
2 teaspoons sriracha sauce
salt and pepper
4 tablespoons unsalted butter
1/4 cup olive oil
1 cup mayonnaise
1 teaspoon sugar
2 tablespoons Dijon mustard
2 tablespoons key lime juice
3 dashes Tabasco sauce
salt

Steps:

  • Pick over the crabmeat to remove any shell or cartilage, trying not to break up the chunks too much.
  • In a large bowl, combine all of the ingredients except for the butter and olive oil. Moisten hands with a little water and shape the mixture into eight fat ball-like cakes. (They will flatten slightly during cooking.) Place them on a baking sheet lined with wax paper. Cover with plastic wrap and refrigerate for at least 1 hour.
  • While crab cakes are in the fridge, prepare sauce. Combine all ingredients, mix well and chill.
  • In a large skillet, heat the butter and oil over medium-high heat. Carefully lay the crab cakes into the butter and oil and fry until crusty and browned, about 3 to 4 minutes on each side.
  • Serve with sauce.
  • Serve hot, with Key Lime Mustard Sauce.

CLASSIC CRAB CAKES



Classic Crab Cakes image

Our region is known for good seafood, and crab cakes are a traditional favorite. I learned to make them from a chef in a restaurant where they were a bestseller. The crabmeat's sweet and mild flavor is sparked by the blend of other ingredients. -Debbie Terenzini, Lusby, Maryland

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 8 servings.

Number Of Ingredients 14

1 pound fresh or canned crabmeat, drained, flaked and cartilage removed
2 to 2-1/2 cups soft bread crumbs
1 large egg, beaten
3/4 cup mayonnaise
1/3 cup each chopped celery, green pepper and onion
1 tablespoon seafood seasoning
1 tablespoon minced fresh parsley
2 teaspoons lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard
1/4 teaspoon pepper
1/8 teaspoon hot pepper sauce
2 to 4 tablespoons vegetable oil, optional
Lemon wedges, optional

Steps:

  • In a large bowl, combine the crab, bread crumbs, egg, mayonnaise, vegetables and seasonings. Shape into 8 patties. Broil or cook patties in a cast-iron or other ovenproof skillet in oil for 4 minutes on each side or until golden brown. If desired, serve with lemon. Freeze option: Freeze cooled crab cakes in freezer containers, separating layers with waxed paper. To use, reheat crab cakes on a baking sheet in a preheated 325° oven until heated through.

Nutrition Facts : Calories 282 calories, Fat 22g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 638mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 14g protein.

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