Crab Cakes with Lime Sauce
Elevate your seafood experience with these irresistibly golden and tender Crab Cakes with Lime Sauce, an elegant dish perfect for entertaining or a weeknight treat. Made with delicate lump crab meat, a touch of Dijon mustard, fresh parsley, and a hint of lemon, these crab cakes are pan-seared to crispy perfection. The accompanying lime sauce—a creamy blend of sour cream, fresh lime juice, honey, and garlic—adds a zesty, tangy finish that perfectly complements the rich flavors of the crab. Easy to make in just 30 minutes, this recipe is a crowd-pleaser that strikes the perfect balance of freshness and decadence. Enjoy these gourmet crab cakes as an appetizer, a light main course, or paired with your favorite side dishes for an unforgettable seafood feast!
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Recipe Information
Ingredients
- 454 grams Lump crab meat
- 120 grams Breadcrumbs
- 60 grams Mayonnaise
- 1 large Egg
- 15 grams Dijon mustard
- 10 grams Worcestershire sauce
- 15 grams Fresh parsley
- 15 milliliters Lemon juice
- 3 grams Salt
- 2 grams Black pepper
- 45 milliliters Vegetable oil
- 30 milliliters Lime juice
- 120 grams Sour cream
- 15 milliliters Honey
- 5 grams Garlic, minced
- 2 grams Lime zest
Instructions
In a large mixing bowl, combine the lump crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, chopped parsley, lemon juice, salt, and black pepper.
Gently mix the ingredients together, being careful not to break apart the crab meat too much. Form the mixture into 8 equal-sized patties.
Place the patties on a baking sheet lined with parchment paper and refrigerate for at least 15 minutes to help them hold their shape.
While the crab cakes are chilling, prepare the lime sauce. In a small bowl, whisk together the lime juice, sour cream, honey, minced garlic, and lime zest until smooth. Set aside.
Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, add the crab cakes in batches, cooking for 3-4 minutes per side or until golden brown and crispy.
Transfer the cooked crab cakes to a plate lined with paper towels to remove excess oil.
Serve the crab cakes warm with the lime sauce drizzled on top or served on the side.
Nutrition Facts
Calories |
2071 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.8 g | 166% | |
| Saturated Fat | 30.0 g | 150% | |
| Polyunsaturated Fat | 27.5 g | ||
| Cholesterol | 579 mg | 193% | |
| Sodium | 5632 mg | 245% | |
| Total Carbohydrate | 137.0 g | 50% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 31.3 g | ||
| Protein | 109.2 g | 218% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 628 mg | 48% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1987 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
