Crab Cakes with Jalapeño-Lime Tartar Sauce

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
• Jalapeño-Lime Tartar Sauce

Preparation

1. 1. Place crackers in a food processor; process until finely ground.
2. 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. 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.