Ingredients:
1 medium limes
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
Directions:
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.
Servings: 8
Time preparation: 5 min.
Time total: 20 min.