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.

Lorrie Corvin
Recipe by Oxmoor House October 2006

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Credit: Oxmoor House

Recipe Summary

prep:
36 mins
cook:
9 mins
additional:
30 mins
total:
1 hr 15 mins
Yield:
6 servings (serving size: 1 crab cake and about 2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

221 calories; calories from fat 49%; fat 12g; saturated fat 3.3g; protein 9.6g; carbohydrates 19.6g; fiber 1g; cholesterol 80mg; iron 1.7mg; sodium 741mg; calcium 61mg.
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