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Crab Cakes with Jalapeno Lime Tartar Sauce

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Ingredients

  • 1 * 1 sleeve saltine crackers (about 37 crackers)
  • 1/4 * 1/4 cup light mayonnaise
  • 1/4 * 1/4 cup reduced-fat sour cream
  • 1 * 1 large egg
  • 1/3 * 1/3 cup minced fresh chives
  • 2 * 2 (6-ounce) cans lump crabmeat, drained
  • 1 * 1 medium tomato, seeded and chopped
  • 1 * 1 tablespoon canola oil
  • * Jalapeño-Lime Tartar Sauce
  • 1/3 * 1/3 cup light mayonnaise
  • 1/3 * 1/3 cup reduced-fat sour cream
  • 2 * 2 tablespoons dill pickle relish
  • 1 * 1 teaspoon grated fresh lime rind
  • 1 * 1 jalapeño pepper, seeded and minced
  • 1/8 * 1/8 teaspoon salt

Details

Preparation

Step 1

Tartar Sauce:
1. Combine all ingredients in a small bowl; cover and chill until ready to serve. Serve with crab cakes.

Crab Cakes
1. Place crackers in a food processor; process until finely ground.

2. Combine mayonnaise, sour cream, and egg in a large bowl; stir with a whisk. Stir in 1 cup cracker crumbs and minced chives. Gently fold in crabmeat and chopped tomato. Form mixture into 6 (1-inch-thick) patties. Dredge cakes in remaining cracker crumbs. Chill cakes 30 minutes.

3. Heat canola oil in a large nonstick skillet over medium-high heat. Add crab cakes, and cook 4 to 5 minutes on each side or until browned. Serve crab cakes with Jalapeño-Lime Tartar Sauce.

NOTE: Nutritional analysis totals include Jalepeño-Lime Tartar Sauce.
Nutritional Information

Calories:
221 (49% from fat)
Fat:
12g (sat 3.3g)
Protein:
9.6g
Carbohydrate:
19.6g
Fiber:
1g
Cholesterol:
80mg
Iron:
1.7mg
Sodium:
741mg
Calcium:
61mg

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