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Crab Cakes with Jalapeño-Lime Tartar Sauce

Oxmoor House
Prep time 36 mins
Cook time 9 mins
Other time 30 mins
Yield 6 servings (serving size: 1 crab cake and about 2 tablespoons sauce)
Chilling the crab cakes helps them hold together better when cooked in the pan. Lime rind and a jalapeño pepper give the tartar sauce a refreshing spicy-citrus kick–a fitting complement to the savory crab cakes.


  • 1 sleeve saltine crackers (about 37 crackers)
  • 1/4 cup light mayonnaise
  • 1/4 cup reduced-fat sour cream
  • 1 large egg
  • 1/3 cup minced fresh chives
  • 2 (6-ounce) cans lump crabmeat, drained
  • 1 medium tomato, seeded and chopped
  • 1 tablespoon canola oil
  • Jalapeño-Lime Tartar Sauce

Nutrition Information

  • calories 221
  • caloriesfromfat 49 %
  • fat 12 g
  • satfat 3.3 g
  • protein 9.6 g
  • carbohydrate 19.6 g
  • fiber 1 g
  • cholesterol 80 mg
  • iron 1.7 mg
  • sodium 741 mg
  • calcium 61 mg

How to Make It

  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.

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

Oxmoor House Healthy Eating Collection