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.

How to Make It

Step 1

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

Step 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.

Step 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.

Step 4

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

Oxmoor House Healthy Eating Collection

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