4 cans Lump Crab Meat or 1-1/2 lbs fresh picked (if you've got skills)
1 Green Onion
1 Tbsp. Dijon Mustard
1 ½ cups finely crushed low fat or fat free Ritz crackers (about 40)
1 cup low fat Hellman’s (or Best Foods) mayonnaise
¼ cup fresh squeezed lime juice
¼ cup olive oil
¼ cup fat free sour cream
2 tsp. grated lime peel (wash limes thoroughly)
1 tsp. chopped cilantro
Combine Crab Meat, green onion, mustard and only 1 cup crushed crackers, ½ cup mayonnaise, and 2 tablespoons of lime juice and mix together. Shape into 6 patties and coat with the remaining cracker crumbs.
In a large skillet, heat olive oil over medium heat. Cook Crab Cakes for approx. 3-4 min on each side or until lightly browned. Place on serving platter.
Juicy Dipping Sauce- combine sour cream, lime peel, remaining mayonnaise and 2 tablespoons of lime juice and whisk until well blended. Drop a dollop of sauce onto each cake and sprinkle with a pinch of cilantro.
For those who like it extra juicy, slice a lime and place wedges on platter for squeezing.