Southern Style Crab Cakes With Cool Lime Sauce Recipes

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SOUTHERN-STYLE CRAB CAKES WITH COOL LIME SAUCE



Southern-Style Crab Cakes with Cool Lime Sauce image

Be the life of the party by serving our Southern-Style Crab Cakes with Cool Lime Sauce. These crisp crab cakes are made extra delicious with the deliciously tart crab cake sauce.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 9 servings

Number Of Ingredients 8

zest and juice from 1 lime, divided
1 cup KRAFT Real Mayo, divided
1 env. (0.7 oz.) GOOD SEASONS Italian Dressing Mix
2 Tbsp. GREY POUPON Country Dijon Mustard
2 cans (6 oz. each) crabmeat, drained, flaked
25 round buttery crackers, finely crushed, divided
1 green onion, chopped
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

Steps:

  • Mix half the lime juice, 1/2 cup mayo, dressing mix and mustard in medium bowl until blended. Add crabmeat, 1/2 cup cracker crumbs and onions; mix lightly.
  • Shape into 18 (1/2-inch-thick) patties; coat with remaining cracker crumbs.
  • Cook, in batches, in large nonstick skillet on medium heat 2 min. on each side or until heated through and golden brown on both sides. Meanwhile, mix sour cream, lime zest, and remaining mayo and lime juice until blended.
  • Serve crab cakes with the lime sauce.

Nutrition Facts : Calories 290, Fat 25 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 770 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 99 g

DELICIOUS SOUTHERN CRAB CAKES WITH COOL LIME SAUCE



Delicious Southern Crab Cakes With Cool Lime Sauce image

Make and share this Delicious Southern Crab Cakes With Cool Lime Sauce recipe from Food.com.

Provided by hollyberry117

Categories     Crab

Time 30m

Yield 4 Crab Cakes, 2 serving(s)

Number Of Ingredients 8

4 green onions
1 lime
1/2 cup mayonnaise, divided
0.5 (7 ounce) packet Italian salad dressing mix
1 tablespoon Dijon mustard, divided
13 round buttery crackers, divided
1 (8 ounce) container crabmeat
4 tablespoons sour cream

Steps:

  • LIME SAUCE:.
  • Combine, in small bowl, remaining 1/4-cup mayonnaise, 1/2-tablespoon mustard, juice from a lime quarter and sour cream. Chill until ready to serve.
  • CRAB CAKES:.
  • Chop onions into 1/4-inch pieces. Place in large bowl.
  • Cut lime in quarters and squeeze juice of one quarter over onions.
  • Add 1/4-cup mayonnaise, dressing mix, and 1/2- tablespoon mustard. Mix until well blended.
  • Crush seven crackers while adding to mayonnaise mixture. Add crabmeat and mix well.
  • Shape into four 1/4-inch thick patties.
  • Preheat large saute pan on medium-high 2-3 minutes.
  • Crush remaining 6 crackers onto a plate. Lightly coat patties with crackers, then place in saute pan.
  • Cook 12-15 minutes turning as needed to brown and heat thoroughly.
  • Serve crab cakes with lime sauce and enjoy!

Nutrition Facts : Calories 919.5, Fat 52.3, SaturatedFat 11.4, Cholesterol 75.3, Sodium 2374.6, Carbohydrate 84.7, Fiber 4.2, Sugar 13.7, Protein 29.7

CRAB CAKES WITH LIME SAUCE



Crab Cakes with Lime Sauce image

Reel in a breezy taste of the seashore with these delectable, crispy-coated crab cakes. The refreshing, lip-smacking lime sauce adds a delightful summery tang to this old-fashioned favorite. -Marjie Gaspar, Oxford, Pennsylvania

Provided by Taste of Home

Categories     Appetizers     Dinner

Time 25m

Yield 3 servings

Number Of Ingredients 10

2 cans (6 ounces each) lump crabmeat, drained
1 green onion, chopped
1 tablespoon Dijon mustard
1 teaspoon Italian salad dressing mix
1-1/2 cups crushed butter-flavored crackers (about 35), divided
1 cup mayonnaise, divided
2 tablespoons lime juice, divided
1/4 cup canola oil
1/4 cup sour cream
1-1/2 teaspoons grated lime zest

Steps:

  • 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.

Nutrition Facts : Calories 1039 calories, Fat 92g fat (15g saturated fat), Cholesterol 90mg cholesterol, Sodium 1207mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 1g fiber), Protein 16g protein.

CRAB CAKES WITH REMOULADE SAUCE



Crab Cakes with Remoulade Sauce image

The best crab cakes are freshly made and cooked in your skillet just until crunchy on the outside. The remoulade sauce is inspired by New Orleans cooking, and you can adjust the spice levels with more or less horseradish and Louisiana-style hot sauce. Crisp French fries make a great side, but you can go lighter with marinated green bean salad.

Provided by Ball Park Buns

Categories     Trusted Brands: Recipes and Tips     Ball Park Buns

Time 40m

Yield 6

Number Of Ingredients 24

8 Ball Park® Hamburger Buns
1 tablespoon butter, melted, or more as needed
¾ cup mayonnaise
3 tablespoons chopped green onion
1 tablespoon grainy mustard
1 tablespoon chopped fresh flat-leaf parsley
2 teaspoons ketchup
2 teaspoons white wine vinegar
1 teaspoon prepared horseradish
1 teaspoon garlic granules
2 dashes hot pepper sauce (such as Tabasco®), or to taste
salt and pepper to taste
¼ cup mayonnaise
1 large egg, beaten
1 ½ teaspoons minced red onion
½ tablespoon minced Italian parsley
2 (6 ounce) cans crabmeat, drained, picked clean
2 cups fine bread or cracker crumbs, divided
3 teaspoons seafood seasoning (such as Old Bay®)
½ teaspoon sea salt
2 tablespoons ground black pepper
1 pinch cayenne pepper
2 tablespoons vegetable oil
Trimmings to include lettuce, tomato and onion, as desired, plus lemon wedges

Steps:

  • To make sauce, combine all ingredients in a medium bowl and whisk well. Cover and hold in refrigerator.
  • To make crab cakes, combine mayonnaise, egg, red onion and parsley in a large bowl, stirring well with a fork.
  • Add crab, 1 cup bread crumbs, seafood seasoning, salt, pepper, paprika and cayenne. Stir until combined; the mixture will be fairly loose and wet.
  • Shape mixture into 8 patties of equal size. Coat each patty in remaining bread crumbs to make a crust.
  • In a large skillet, heat oil over medium heat and cook patties for about 8 minutes, turning just once about halfway through cooking, just until uniformly golden brown.
  • Meanwhile, brush hamburger buns with melted butter and toast at 400 degrees F just until they begin to brown at edges.
  • To serve, place patty on each bun, top with remoulade sauce and desired trimmings. Serve with extra sauce and lemon wedges on the table.

Nutrition Facts : Calories 707.3 calories, Carbohydrate 62.7 g, Cholesterol 99.9 mg, Fat 41.2 g, Fiber 4.3 g, Protein 25.1 g, SaturatedFat 7.1 g, Sodium 1440.5 mg, Sugar 3.5 g

SOUTHERN CRAB CAKES WITH REMOULADE DIPPING SAUCE



Southern Crab Cakes With Remoulade Dipping Sauce image

From a cookbook titled Diabetic Cooking that I received in the 2011 cookbook swap. The only change I would make personally is to use wholemeal/wholegrain bread.

Provided by ImPat

Categories     Crab

Time 30m

Yield 8 crab cakes, 8 serving(s)

Number Of Ingredients 9

10 ounces lump crabmeat (fresh)
1 1/2 cups white breadcrumbs (or sourdough divided)
1/4 cup green onion (chopped)
1/2 cup fat-free mayonnaise (or reduced-fat, divided)
1 egg white (lightly beaten)
2 tablespoons grainy mustard (coarse grain or spicy brown, divided)
3/4 teaspoon hot pepper sauce (divided)
2 teaspoons olive oil (divided)
lemon wedge (to serve)

Steps:

  • Preheat oven to 200°F.
  • combine crabmeat, 3/4 cup bread crumbs and green onions in a medium bowl and then add 1/4 cup mayonnaise, egg white, 1 tablespoon mustard and 1/2 teaspoon pepper sauce, mix well.
  • Using 1/4 cup of mixture per cake, shape 8 1/2 inch thick cakes and then roll crab cakes lightly in remaining 3/4 cup bread crumbs.
  • Heat a large nonstick skillet over medium heat until hot; add 1 teaspoon oil and add 4 crab cakes, dook for 4 to 5 minutes per side or until golden brown and transfer to a serving platter, keep warm in oven and repeat with remaining teaspoon oil and crab cakes.
  • To prepare dipping sauce, combine remaining 1/4 cup mayonnaise, 1 tablespoon mustard and 1/4 teaspoon hot pepper sauce in small bowl, mix well.
  • serve crab cakes warm with lemon wedges and dipping sauce.

Nutrition Facts : Calories 88.2, Fat 2.4, SaturatedFat 0.4, Cholesterol 28.5, Sodium 358.6, Carbohydrate 7.1, Fiber 0.7, Sugar 1.6, Protein 9.2

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