Southern Style Crab Cakes with Cool Lime Sauce


Mix 1/2 cup mayo, half of lime juice, salad dressing mix and mustard in a medium bowl until well blended. Add crabmeat, 1/2 cup of Ritz cracker crumbs and onion. Mix lightly.

Shape into 16 1/2 inch thick patties. Coat evenly with remaining cracker crumbs.

Cook patties in batches in large nonstick skillet on medium heat 2 minutes on each side or until golden brown on both sides and heated through.

Meanwhile, mix remaining 1/2 cup mayo, remaining lime juice, lime peel and sour cream until well blended. Serve with crab cakes.