Ingredients
2 cans (6 ounces each) lump crabmeat, drained1 green onion, chopped1 tablespoon Dijon mustard1 teaspoon Italian salad dressing mix1-1/2 cups crushed butter-flavored crackers (about 35), divided1 cup mayonnaise, divided2 tablespoons lime juice, divided1/4 cup canola oil1/4 cup sour cream1-1/2 teaspoons grated lime zest
Preparation
In a large bowl, combine the crab, onion, mustard, dressing mix, 1 cup cracker crumbs, 1/2 cup mayonnaise and 1 tablespoon lime juice. Shape into six patties; coat with remaining cracker crumbs.
In a large skillet, heat oil over medium heat. Cook crab cakes for 3-4 minutes on each side or until lightly browned.
For lime sauce, in a small bowl, combine the sour cream, lime zest, and remaining mayonnaise and lime juice until blended. Serve with crab cakes.
