Crab Cakes With Lime Sauce

1. 1

   Grate the peel from the lime and squeeze the juice.

2. 2

   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.

3. 3

   Shape into 16 patties; coat with remaining cracker crumbs.

4. 4

   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.

5. 5

   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.

* Per serving · 4 servings · Values may vary.