Crab Cakes with Jalapeno Lime Tartar Sauce
By Texaschef11
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
You'll also love
- Linguine and Clams 5/5 (2 Votes)
- Martha's Macaroni and Cheese 5/5 (1 Votes)
- Freezer Corn 4.6/5 (5 Votes)
- Farm House Rhubarb Bread 5/5 (1 Votes)
- Banana Peach Smoothie 5/5 (1 Votes)
- Strawberry Spinach Salad with... 5/5 (1 Votes)
- Avocado Soup with Chicken and Lime 5/5 (1 Votes)
- Cheesecake Bars, Lemon 5/5 (1 Votes)
Review this recipe