Weeknight Lime Crab Cakes
These quick and easy weeknight crab cakes feature lime as the predominant flavor. We used Japanese mayonnaise and panko crumbs as the binding agents, so the recipe has a bit of an Asian flair. The Italian salad dressing mix packs a lot of flavor without overwhelming the zesty lime, and the cool dipping sauce complements the crab cakes nicely.
- 1 can (8-ounce) lump crabmeat, drained and flaked
- 1 tablespoon Dijon-style mustard
- 1/4 cup Japanese mayonnaise
- 2 teaspoons Italian dressing mix or comparable seasoning blend
- Juice of 1 medium lime, divided
- 2 tablespoons chopped scallions
- 1-1/4 cups panko crumbs
- 2 tablespoons vegetable oil
- For the dipping sauce:
- 2 tablespoons sour cream
- 2 tablespoons mayonnaise (see notes)
- Zest of 1 lime
Combine mustard, mayonnaise, Italian dressing mix and 1-1/2 tablespoons lime juice in medium bowl until well blended. Add crabmeat, panko crumbs and scallions and mix gently.
To form each crab cake, gently pack some of the crab mixture into a 1/3 cup measure that has been sprayed with nonstick cooking spray. Turn upside down and tap until the formed crab cake comes out. Using your hands, firm up the crab cake and place each on a flat plate. Refrigerate for 30 minutes to one hour.
In the meantime, combine the sour cream, mayonnaise, lime zest and remaining 1-1/2 tablespoons lime juice in a small bowl. Stir until well blended and set aside.
Heat 2 tablespoons of the oil in a non-stick skillet over a medium heat. Add the crab cakes in a single layer and cook for about 3 minutes on each side, until lightly browned. Transfer to a platter and keep warm.
Serve immediately with the dipping sauce on the side.
Personally, we prefer Japanese mayonnaise's texture and flavor to regular mayonnaise, but if you don't have access to an Asian grocer, feel free to substitute it.