Crab Cakes with Jalapeño-Lime Tartar Sauce

Crab Cakes with Jalapeño-Lime Tartar Sauce Recipe
Oxmoor House
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.
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Yield:

6 servings (serving size: 1 crab cake and about 2 tablespoons sauce)

Recipe from

Oxmoor House

Recipe Time

Prep: 36 Minutes
Cook: 9 Minutes
Other: 30 Minutes

Nutritional 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

Ingredients

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

Preparation

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.

Note:

Lorrie Corvin,

Oxmoor House Healthy Eating Collection

October 2006
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